Name: Soft langos: Crispy edges, a tender center and no cracking when folded
Prep time: 110 min
Cook time: 110 min
Total time: 110 min
Yield: 9
Ingredients: 600 g plain flour (orig. 60 dkg); 30 g fresh yeast; 200 ml lukewarm milk; 200 ml water (depending on the absorbency of the flour you can subtract/add 2–3 tablespoons); 2–3 tablespoons vegetable oil + oil for frying; 1 teaspoon salt; A pinch of sugar (for the sponge); Salt; 3–4 cloves garlic, pressed and mixed with 2 tablespoons oil; Sour cream or ketchup; Grated cheese (Edam, smoked cheese or Parmesan)

Preparation procedure

Sponge: Crumble the yeast into the lukewarm milk, add a pinch of sugar and let it rise for 10 minutes.
Dough: Put the flour and salt into a bowl, pour in the sponge, water and oil. Work into a soft, non-sticky, semi-firm dough (by hand 8–10 minutes, mixer 5–6 minutes). Cover and let rise for 60 minutes until doubled.
Portioning and final proofing: Briefly knead the risen dough, divide into pieces of approx. 60 g and shape each into a smooth ball. Place them on a lightly oiled tray, brush with a drop of oil and let relax for 15 minutes.
Shaping: Gently stretch each ball with your fingers from the center outwards, leaving the center thin and the edges slightly thicker. Do not roll with a pin – the dough would unnecessarily deflate.
Frying: Heat 2–3 cm of oil in a pot or deep pan to 170–180 °C. Fry the langos one or two at a time for 60–90 seconds on each side until golden. Remove to a paper towel.
Topping: While still warm, lightly salt the langos, brush with garlic oil, spread with sour cream or ketchup and sprinkle with cheese.

Total preparation time: 1 hour 50 minutes (15 minutes prep + 60 minutes rising + 15 minutes final proofing + 20–30 minutes frying)

Number of servings: 16–18 langos (depending on size, pieces approx. 60 g)

Why the langos doesn’t crack

Properly risen and briefly proofed dough is elastic and doesn’t crack when folded.
Even stretching by hand preserves air bubbles and creates a more elastic center.
A steady oil temperature of 170–180 °C ensures quick and even puffing without soaking up fat.

Tips and variations

Replace part of the water with mineral water for an even airier result.
You can add 2 tablespoons of plain yogurt to the dough – it will be softer even on the second day.
For the „pizza” variant, spread the finished langos with tomato sauce and top with mozzarella and herbs.

Conclusion

Homemade langos are simple when you follow a few rules: thorough working of the dough, enough time for rising and the correct oil temperature. The reward will be crispy edges, a soft center and a langos that doesn’t break even when folded. Make a double batch right away – they disappear faster than you can fry the next ones.

Soft langos: Crispy edges, a tender center and no cracking when folded recept

For 9 portions

Ingredients

For brushing and serving:

Preparation procedure

Why the langos doesn’t crack

Tips and variations

Conclusion

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