Summary

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

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Instructions

1. First grind the fresh yeast in a small bowl. Pour sugar and approx. 1 tablespoon of the warm milk over it.
2. 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).
3. 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.
4. 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.
5. 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.
6. 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.