This recipe for langos is a classic European deep fried bread topped with grated cheese, sour cream or in this cake garlic and bacon too.
3/4 Tablespoon (7 g) dried (instant) yeast
1 cup (250 ml) warm water
1/2 teaspoon salt
3 cups (300 g) all-purpose flour, sifted
grapeseed or sunflower oil (for frying)
(Makes about 10)
toppings: sour cream, grated cheese, garlic, crumbled bacon, fresh herbs
In a small bowl, place warm water, salt and yeast and let sit for 5 minutes until foamy.
In a large bowl sift the flour.
Add yeast mixture to flour.
Work dough with wooden spoon or clean hands until it is smooth, adding more flour if needed so it is not sticky.
Leave the dough in the bowl, cover with a clean cloth and let it rise for 30-40 minutes or until it has doubled in size.
Once it is rested, carefully tip out the dough onto a floured surface, stretch it out into a square and cut rounds that are 10 centimeters in diameter.
Stretch out each piece with your fingers into a round shape with the center being thinner than the edges.
Let the pieces rest for another 30 minutes on the floured surface.
In a deep saucepan, heat oil.
Place the langos into the hot oil, fry it on one side until golden brown then turn and fry for another 2-3 minutes until golden. Repeat with the remaining langos dough.
Serve while it's hot. You can eat it simple and plain or sprinkled with grated cheese, bacon bits, and sour cream.