Langos with garlic & dill sour cream

Name: Langos with garlic & dill sour cream
Prep time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 500 g half-white flour; 1 parcel baking powder; 1 tsp sugar; 500 g plain yoghurt; 140 g Tilsiter cheese; 200 g crème fraîche; 2 garlic cloves; oil; 2 tsp salt; 3 stick dill; salt and pepper to taste

main dish

Total: 40 min. | Active: 30 min.

vegetarian

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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 It was originally made with yeast dough, but this recipe uses plain yoghurt.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.

Recipe by:
Nadja - LouMalou

Ingredients

for 4 people

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

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.

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