Langos Recipe

Activate yeast

In a small bowl combine the warm water (about 105–115°F / 40–46°C), sugar and active dry yeast. Stir gently and let sit 5–8 minutes until foamy.

Combine dry ingredients

In a large mixing bowl whisk the flour and salt so they are evenly distributed.

Form dough

Make a well in the flour, pour in the foamy yeast mixture, warmed milk, and melted butter (or oil). Use a wooden spoon or your hand to combine until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and slightly tacky. If dough is very sticky, sprinkle up to 2 tablespoons more flour, a little at a time.

First rise

Lightly oil the mixing bowl, place the dough inside, cover with a clean kitchen towel or plastic wrap, and let rise in a warm draft-free place until doubled in size, about 60–75 minutes.

While the dough rises, mix the sour cream, mayonnaise (if using), grated garlic, lemon juice, 1/2 tsp salt, and black pepper in a small bowl until smooth. Taste and adjust salt or lemon. Refrigerate until ready to serve so the garlic flavor melds.

After the dough has doubled, punch it down gently to release air. Turn onto a lightly floured surface and divide into 8 equal pieces (about 85–95 g each). Roll each piece into a ball, then cover with a towel and rest 15 minutes to relax the gluten.

Using your fingers, flatten each ball into a disk about 5–6 inches (12–15 cm) across and 1/4–1/3 inch thick. Create a slightly thicker rim by pressing the center thinner and pulling the edges slightly; avoid using a rolling pin for a puffier interior.

Pour oil into a heavy skillet or deep frying pan to a depth of about 1/2–3/4 inch (enough for shallow frying). Heat over medium-high until the oil reaches 350–365°F (175–185°C). If you don't have a thermometer, test with a small piece of dough: it should sizzle and brown in about 30–40 seconds per side.

Working in batches (do not overcrowd), carefully slide a disk into the hot oil. Fry 1.5–2.5 minutes per side, until deep golden brown and puffed. Adjust heat as needed to prevent burning; medium-low may be required depending on your pan. Use tongs or a slotted spatula to flip.

Transfer fried langos to a wire rack set over a baking sheet or to paper towels to drain briefly. Keep warm in a low oven (200°F / 95°C) if frying all batches.

Place a warm langos on a plate. Spoon 1–2 tablespoons (or to taste) of the garlic sour cream sauce over the center and gently spread, leaving a rim. Sprinkle about 2 tablespoons of crumbled feta evenly over the sauce.

Finish with a sprinkle of minced parsley and a pinch of crushed red pepper flakes if using. Serve immediately with extra sour cream/yogurt and lemon wedges on the side for squeezing.