To prepare delicious langos, we start by gathering all the necessary ingredients. In a large bowl, we combine flour, yeast, salt, sugar, and warm water. We mix the dry ingredients well to ensure that the yeast and salt are evenly distributed. Then, we gradually add the water, continuing to mix until the dough begins to form. Finally, we add the oil, but set aside some of it to grease our hands. This will help prevent the dough from sticking to our palms during kneading.
We knead the dough for about 10-15 minutes until it becomes elastic and smooth. It is important to focus on this stage, as well-kneaded dough will give the langos a fluffy and airy texture. Once the dough is ready, we cover it with a clean towel or plastic wrap and let it rise in a warm place, away from drafts. The rising time may vary depending on the room temperature, but generally, it should take between 1 and 2 hours, or until the dough doubles in size.
After the dough has risen, we divide it into pieces the size of a billiard ball. Each piece will become a delicious langos. We take each piece and roll it out with a rolling pin to achieve a round shape, not too thin, but not too thick either. It is important to leave a little space between each langos, so we can let them rise again for 15-20 minutes.
Meanwhile, we prepare the oil for frying. We choose a deep pan and heat it over medium heat, being careful not to let it get too hot, as we want the langos to brown evenly. Once the oil is hot, we fry the langos on each side for 2-3 minutes or until they become golden and crispy. It is essential not to overcrowd the pan to ensure that the langos fry evenly.
When they are ready, we remove them onto a paper towel to absorb the excess oil. At this point, we can season them to taste, either with salt and garlic for a savory version or with powdered sugar or jam for a sweet version. The langos are served warm, perfect for a delicious snack or appetizer. They are not only a traditional recipe but also an excellent way to gather family and friends around the table. Enjoy every bite!
We knead the dough for about 10-15 minutes until it becomes elastic and smooth. It is important to focus on this stage, as well-kneaded dough will give the langos a fluffy and airy texture. Once the dough is ready, we cover it with a clean towel or plastic wrap and let it rise in a warm place, away from drafts. The rising time may vary depending on the room temperature, but generally, it should take between 1 and 2 hours, or until the dough doubles in size.
After the dough has risen, we divide it into pieces the size of a billiard ball. Each piece will become a delicious langos. We take each piece and roll it out with a rolling pin to achieve a round shape, not too thin, but not too thick either. It is important to leave a little space between each langos, so we can let them rise again for 15-20 minutes.
Meanwhile, we prepare the oil for frying. We choose a deep pan and heat it over medium heat, being careful not to let it get too hot, as we want the langos to brown evenly. Once the oil is hot, we fry the langos on each side for 2-3 minutes or until they become golden and crispy. It is essential not to overcrowd the pan to ensure that the langos fry evenly.
When they are ready, we remove them onto a paper towel to absorb the excess oil. At this point, we can season them to taste, either with salt and garlic for a savory version or with powdered sugar or jam for a sweet version. The langos are served warm, perfect for a delicious snack or appetizer. They are not only a traditional recipe but also an excellent way to gather family and friends around the table. Enjoy every bite!
Ingredients
250 ml of room temperature water (depends on the flour) 500 g of white flour a pinch of salt a teaspoon of sugar a cube of fresh yeast (25 g) a few tablespoons of oil used for kneading oil for frying For seasoning: salty version: feta cheese (instead of telemea) Greek yogurt (instead of sour cream) sweet version: sugar