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Prep Time 40 mins
Cook Time 20 mins
Total Time 1 hr 30 mins
Course Baking
Cuisine European
Servings (Default: 5)


For the dough:

For the cream:

For covering:

Langos As It Should Be
Langos As It Should Be
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  1. For the dough:
  2. Warm the water and milk slightly.
  3. Mix the lukewarm milk, sugar and yeast in a bowl and stir well. Let stand for 5 minutes. In the meantime, sift the flour into another bowl. Then add the yeast-sugar-milk mixture and the lukewarm water to the flour, add 2 teaspoons of salt and stir vigorously. A hand mixer is suitable here. Stir until the mixer no longer gets through the batter well. Now comes the handiwork: sprinkle flour on your work surface and pour the dough on it. Now sprinkle a little more flour directly on the dough. Then knead the dough into a firm, smooth mass. As long as the dough is still sticky, always knead in a little more flour. When the dough is nice and smooth, it comes back into the bowl and is covered with a damp cloth. Now put the bowl in a warm place and let the dough rise for 30 minutes.
  4. Use the time to prepare the garlic cream:
  5. To do this, mix the sour cream and the Cremefine in a small bowl and press the 5 cloves of garlic into it. You can also chop up the toes if you don`t have a garlic press. Add a little salt and pepper and stir well. You can also add herbs depending on your preferences.
  6. Now place a large saucepan on the hotplate - the highest setting - and pour the entire bottle of oil into the saucepan. Grease your hands with oil or butter. Always tear off pieces the size of a golf ball from the dough and shape them into a round flat cake, about the size of your hand. The flatbread must not be too thick. Carefully put this flatbread in the hot oil. Flip the langos every now and then. As soon as it is golden brown on both sides, it is ready and can be dabbed on a piece of kitchen roll.
  7. Now spread the garlic cream over it, then place the ham and finally the cheese on top. Now you can season a little with oregano or other dried herbs.