Dough that „won't let you down“ – homemade langos that you can bake even several days later recept

Name: Dough that „won't let you down“ – homemade langos that you can bake even several days later
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 1 kg plain flour; 1 cup sour cream; 500 ml milk; 50 g fresh yeast; 1 teaspoon sugar; 1 egg; 1 tablespoon oil; 1 tablespoon salt

Easy to prepare
8 portions
30 minutes

Jan, 17. 12. 2025

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This recipe offers a versatile dough for homemade langos, which is so resilient that you can prepare part of it immediately and leave it in the cold until baking later. You just need to store the dough correctly. The result is soft and fluffy langos „like a dream“.

For 8 portions

Ingredients

1 kg plain flour
1 cup sour cream
500 ml milk
50 g fresh yeast
1 teaspoon sugar
1 egg
1 tablespoon oil
1 tablespoon salt

Preparation procedure

Preparing the yeast starter Crumble the yeast into lukewarm milk, add the sugar and let it sit for a few minutes to activate.
Mixing the dough Sift the flour into a large bowl, add the salt and make a well. Pour in the yeast starter, the sour cream, the egg and the oil. Work into a smooth, elastic dough.
Resting the dough Divide the dough – use part immediately, store the rest in the refrigerator. Thanks to its composition, it will keep for several days and will continue to rise nicely.
Shaping the langos Tear off pieces of dough and stretch them by hand into round flatbreads. Leave the center thinner and the edges thicker.
Frying Fry the flatbreads in a sufficient amount of hot oil until golden on both sides.
Serving Serve warm, rubbed with garlic, with grated cheese or sour cream.

Preparation time and number of servings

Active time: approx. 30 minutes
Total time: approx. 1 hour (depending on rising and frying)
Number of servings: 8–10 langos

Conclusion

With this dough you never have to worry that your langos will fail. They are tender, airy and taste like they came from a fair stall. Thanks to the option to store the dough in the refrigerator, you can enjoy fresh langos at any time during the week. Try this recipe and you’ll see it becomes a staple in your kitchen.