Langos with garlic & dill sour cream

Langos with garlic & dill sour cream

Total: 40 min. | Active: 30 min.
vegetarian
Nutritional value / person: 863 kcal
, Fat: 37 g
, Carbohydrate: 97 g
, Protein: 32 g
Langos is a Hungarian flatbread. It was originally made with yeast dough, but this recipe uses plain yoghurt. Fried in oil until crispy, it is wonderfully crisp on the outside and soft and fluffy on the inside. The star attraction, however, is the garlic & dill sour cream. It tastes delicious with the langos. Served with a salad, this makes for a wonderful, simple dish.

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

500 g half-white flour
1 parcel baking powder
2 tsp salt
1 tsp sugar
500 g plain yoghurt
100 g Tilsiter cheese, grated

Sour cream

200 g crème fraîche
2 garlic cloves, squeezed
3 stick dill, finely chopped
salt and pepper to taste

Langos

oil for frying
40 g Tilsiter cheese, grated
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How it's done

Dough

Mix the flour, baking powder, salt and sugar in a bowl. Add the yoghurt and cheese, mix to form a smooth, sticky dough. Divide the dough into approx. 8 portions, shape into balls. On a lightly floured work surface, cover and leave to rest for approx. 10 mins.

Sour cream

Combine the crème fraîche with the garlic and dill, season.

Langos

Flatten the dough balls gently by hand and shape into flatbreads approx. 1.5 cm thick. Pour enough oil into a pan to fully cover the base of the pan, heat the oil. Fry the flatbreads in batches for approx. 5 mins. on each side. Remove and drain on kitchen paper. Serve the langos with sour cream and cheese.

Good to know
Serve with: Salad

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