for 4 people

Dough

500 g	white flour
2 tsp	salt
½ tbsp	sugar
½ cube	yeast (approx. 20 g), crumbled
3 dl	milk water (1/2 milk, 1/2 water)

To deep fry

	oil, for deep-frying
3	garlic cloves, squeezed
1 tbsp	olive oil
a little	sea salt

To serve

200 g	sour single cream
100 g	Gruyère, finely grated
½ bunch	flat-leaf parsley, finely chopped

How it's done

Dough

Mix the flour, salt, sugar and yeast in a bowl. Pour in the milky water, mix and knead to form a soft, smooth dough. Cover the dough and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

To shape the lángos

On a lightly floured surface, divide the dough into 8 portions, shape into balls. Press each ball into a round flatbread approx. 5 mm thick.

To deep fry

Fill a pot to ⅓ with oil and heat it to approx. 160 °C. Lower the lángos into the pan one after the other using a slotted spoon, deep fry for approx. 1 min. on each side. until golden. Remove and drain on paper towels. Mix the garlic and oil, brush the lángos with the mixture. Sprinkle with fleur de sel.

To serve

Spread the sour single cream and cheese on top of the lángos. Garnish with parsley.

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