Lángos (Fried Flatbreads) with Garlic, Sour Cream and Cheese

Combine all the flour, instant yeast, sugar, and 10 g of salt in a large bowl. Add 350 ml of lukewarm water at about 30–35°C and 20 ml of oil, then mix. Knead by hand for about 10 minutes, until the dough is elastic and smoother, though still soft and slightly sticky. Do not add flour to stiffen the dough; use a spatula to scrape it from the sides of the bowl.

Measure 5 ml from the 30 ml of oil reserved for greasing and spread it over the sides of the bowl and the surface of the dough. Cover the bowl and leave in a warm place without drafts for about 60 minutes, until the dough has roughly doubled in volume. It should be visibly puffy, with bubbles showing; it may need longer in a cool kitchen. Prepare the toppings in the next step while the dough rises.

Finely grate the garlic or put it through a garlic press, then mix with the remaining 40 ml of water and 1 g of salt. Let stand for at least 10 minutes so the water takes on the garlic flavor. Finely grate the Gouda and stir the sour cream with a spoon to make it easy to spread. Keep the sour cream and cheese in the refrigerator until you start frying.

Spread 15 ml of oil over a large tray and an area of the counter. Turn the risen dough onto the oiled counter, gently release the largest air bubbles, and divide into 6 equal pieces. Shape into loose balls, space them apart on the tray, cover, and let rest for 15 minutes. Heat the oil as directed in the next step while they rest.

Pour 1200 ml of oil into a heavy pot or deep skillet with an inside diameter of 24–26 cm and sides at least 8 cm high; the oil will be about 2–3 cm deep. Heat over medium heat to 175–180°C, usually for about 10 minutes. A small piece torn from one dough ball should float immediately and be surrounded by small bubbles, without darkening within seconds. Have tongs ready, along with a wire rack set over a tray lined with paper towels.

Use the remaining 10 ml of oil a little at a time to grease your hands as you shape all the flatbreads. Take one ball, flatten it, and gently stretch it with your fingers into a round about 18–20 cm across, leaving a thicker edge. The center should be about 3–4 mm thick and evenly thin, without holes; do not roll it out with a rolling pin. Keep the other portions covered and stretch each one only just before frying.

Carefully lower one flatbread into the hot oil, laying it away from you to reduce splashing. Fry for about 2 minutes on one side, turn with tongs, and fry for about 2 minutes on the other. The lángos should be golden on both sides, with surface blisters and a puffy edge. Adjust the heat to maintain 175–180°C; if the flatbread browns deeply before this time is up, lower the heat.

Lift the lángos out with tongs, hold it over the pan briefly to let the oil drip off, and transfer it to the rack. Fry the remaining flatbreads one at a time in the same way, letting the oil return to the right temperature before each batch; all 6 will take about 30 minutes, including shaping and draining. Do not stack the hot flatbreads, as the steam will soften the crust. After frying, turn off the burner and leave the oil in the pan until completely cool; do not serve the remaining frying oil with the dish.

Stir the garlic sauce before each use and brush a thin layer over the still-warm lángos, dividing all of it among the 6 flatbreads. Spread each one with 50 g of sour cream and sprinkle with 30 g of grated Gouda. Finish each lángos just before serving, including while the next ones are frying, to keep them crisp. Serve one flatbread per portion.