Gluten-free Langos
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 5 mins |
| Total Time | 1 hr 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 500 g flour mixture, luten-free
- 1 cube yeast
- 200 ml water, warm
- 200 ml milk, lukewarm
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 cup sour cream
- 1 cup sour cream
- 4 cloves garlic
- salt
- 1 pack cooked ham
- 1 packet cheese, grated
- 1 bunch spring onion (s)
- Oil for baking
Print Recipe
Pin Recipe Instructions
- First grind the fresh yeast in a small bowl. Pour sugar and approx. 1 tablespoon of the warm milk over it.
- In the meantime, mix the flour, salt and olive oil in a large bowl. When the yeast has dissolved, add it to the flour mixture. Then add water and milk and knead in the food processor for about 5 minutes. Cover the dough with a cloth and let it rise for at least 30 minutes in a warm, draft-free place (I use the oven for this at around 30 degrees top / bottom heat).
- In the meantime, cut the ham into bite-sized pieces and the spring onions into rings. Mix the sour cream with sour cream, peel and squeeze the garlic. Season to taste with salt.
- After 30 minutes, knead the dough again. If it sticks, work in more flour accordingly. Then shape 10 balls of the same size and place on a baking sheet lined with baking paper. Cover with a damp cloth and let rise again for at least 30 minutes.
- Heat oil in a large pan (at least 1 cm high). Carefully pull the dough balls into thin flatbreads (the thinner the better, but they shouldn`t tear) and bake on both sides until golden brown. Brush with the garlic cream and, depending on your taste, top with ham, spring onions and cheese.
- We have had many unsuccessful attempts with gluten-free langos, but they taste great and are enough as a main meal for three adults and two children.
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