Stir yeast into 100 g lukewarm milk. Add flour, remaining milk and salt, knead 3 minutes to a supple dough and leave covered to rise for 15 minutes.

Ingredients

• 380 gWheat flour, white, all-purpose, unenriched
• 240 gMilk, whole, 3.25% milkfat, with added vitamin D
• 8 gLeavening agents, yeast, baker's, active dry
• 5 gSalt, table
• 95 gOil, sunflower, linoleic (less than 60%)
• 20 gGarlic, raw
• 60 gBeverages, water, tap, drinking
• 140 gCheese, edam

Method

1. Stir yeast into 100 g lukewarm milk. Add flour, remaining milk and salt, knead 3 minutes to a supple dough and leave covered to rise for 15 minutes.
2. Crush garlic with 60 g water. Divide dough into four pieces and stretch by hand into 22 cm flatbreads with thinner centres.
3. Heat oil to 175 °C. Fry each lángos 2 minutes per side until golden, brush with garlic water and scatter with Edam.