Langaš with Yogurt

Although langaš is usually made from potato dough, this version prepared from leavened dough with the addition of yogurt is absolutely excellent. Many people even prefer it, as the dough is not as greasy.

Details

  • Preparation Time: 270 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 400 g Wheat flour, white, multi-purpose

  • 1 bag Yeast, dry

  • 1.5 teaspoons Salt, table

  • 1 teaspoon Sugar, white

  • 1 piece Egg, fresh

  • 180 g Yogurt, plain, from whole milk

  • pieces Oil, vegetable oil, canola

  • pieces Sour cream

Steps

  1. Sift the flour into a bowl and mix it with salt, sugar, and yeast. Add the egg and yogurt, and mix the ingredients with clean hands or a mixer until they come together to form a rough dough. If needed, add a little lukewarm water. Then, transfer the dough to a floured work surface and knead it well until it becomes smooth and soft, and no longer sticks to your hands or the work surface.

  2. Shape the kneaded dough into a ball, place it in a bowl, cover with a piece of cling film, and refrigerate for 4 hours to let the dough rise.

  3. When you're ready to prepare the langaš, take the bowl with the dough out of the refrigerator and heat a sufficient amount of oil in a suitably sized pot. Tear off a palm-sized piece of the risen dough and stretch it as thinly as possible with your fingers into a langaš, making the edges thicker and the center thinner (see tips). Fry the langaš on both sides until golden brown in the hot oil, then drain it on paper towels. Repeat the process until you run out of dough.

  4. Serve the still-warm langaš on plates. Accompany it with garlic water and/or top it with your choice of additions, such as sour cream, grated cheese, diced ham or onion, ketchup, etc.

Nutrition Information (Per 100g)

  • Calories: 255.5 kcal
  • Fat: 1.64 g
    • Saturated Fat: 0.75 g
  • Carbohydrates: 47.46 g
    • Sugars: 1.49 g
  • Protein: 8.51 g
  • Fiber: 1.49 g

Advice

Langaš is easiest to stretch by shaping it into a ball, flattening it, and then slowly pulling it outward from the center with your fingers. To prepare garlic water, slice 4 to 5 cloves of garlic, place them in a pot, and pour over 1 dl of cold water. Add salt and cover. Its best to prepare the garlic infusion a day in advance.