Ingredients:
- 1 teaspoon salt
- 1 teaspoon sugar
- 3 cups flour
- 2 cups plain yogurt
- 1 teaspoon baking powder
- 1–2 cups cheese (grated, according to your taste)
- 2 tablespoons oil (for frying)
- Garlic for brushing (optional)
Instructions:
1. Prepare the Dry Ingredients:
Start by mixing the sugar, salt, and baking powder in a bowl. Make sure these ingredients are well combined to ensure the dough will rise evenly once you start kneading.
2. Add Wet Ingredients:
Next, add the plain yogurt to the dry ingredients. This yogurt will provide the necessary moisture and help bind the dough together. Gradually stir in one cup of grated cheese and the flour. Continue mixing until a smooth dough forms.
3. Divide the Dough:
Once the dough has come together, divide it into 6 equal portions. You can either use your hands or a dough cutter to ensure each portion is about the same size. This will make it easier to roll out the dough into the desired shape.
4. Roll Out the Dough:
Roll each portion of dough into a round disc. You can do this with a rolling pin on a lightly floured surface, making sure the dough is evenly flattened. The discs should not be too thin, as you will need to fold them later to encase the cheese filling.
5. Prepare the Cheese Filling:
For the cheese filling, divide the remaining cheese into 5 equal portions. Place one portion of cheese in the center of each round of dough. You can use a variety of cheeses, but traditionally, a mix of hard and soft cheeses works best, giving both flavor and meltiness.
6. Fold and Seal the Langos:
Carefully fold the dough over the cheese, forming a half-moon shape or a closed pocket. Press the edges gently to seal the filling inside. Be careful not to tear the dough while sealing it. If desired, you can use a fork to crimp the edges for a decorative look.
7. Fry the Langos:
Heat the oil in a frying pan over medium-high heat. Once the oil is hot, carefully place the filled dough into the pan, cooking one at a time if necessary. Fry each side for about 2-3 minutes or until golden brown and crispy. The dough should puff up slightly as it cooks, forming a light and crispy exterior.
8. Optional Garlic Brush:
After frying, you can brush the Langos with a garlic-infused oil or melted butter for an extra burst of flavor. This step is optional but adds a nice savory touch that complements the cheese filling.
9. Serve:
Serve the cheese-filled Langos immediately while they are hot and crispy. They are delicious on their own or served with a side of sour cream or a simple salad.
These Cheese-Filled Langos are a quick and easy version of the traditional Hungarian treat, made without yeast dough. The yogurt-based dough ensures a soft, light texture while the cheese adds a delicious, savory filling. With a crispy exterior and melty interior, these Langos make a fantastic snack or meal.
Enjoy your quick, cheesy delight!
