Ingredients

Method

Combine the yeast, sugar, and warm water in a bowl. Let it sit for 10 minutes until frothy.

Add the flour and salt to the yeast mixture, mixing until a dough forms.

Knead the dough on a floured surface until smooth and elastic, about 5 minutes.

Cover and let the dough rise in a warm place until it doubles in size, about 1 hour.

Divide the dough into smaller pieces, about the size of an apple.

Flatten each piece with your hands, creating a disk about 1 cm thick.

Heat the oil in a deep pan or deep fryer. Fry each flatbread until golden brown on both sides, turning once.

Drain the langos on paper towels and while hot, rub them with a cut garlic clove and sprinkle with salt.

Traditionally, langos are served with toppings like sour cream and shredded cheese.