Langos Recipe
fry bread / chimichurri / cultured cream / white cheddar
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Ingredients
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Dough for Langos
Chimichurri
Cultured Cream
Toppings
Method
Dough Preparation
- 1
Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, instant yeast, sugar, and salt. Mix well.
- 2
Add Water
Gradually add warm water to the dry ingredients while mixing until a soft dough forms.
- 3
Knead the Dough
Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
- 4
Let it Rise
Place the dough in a lightly oiled bowl, cover with a kitchen towel, and let it rise for about 1 hour or until it doubles in size.
Chimichurri Preparation
- 5
Combine Ingredients
In a bowl, mix together chopped parsley, cilantro, minced garlic, red wine vinegar, olive oil, and red pepper flakes.
- 6
Season
Season with salt and black pepper to taste. Stir well and set aside to allow the flavors to meld.
Cultured Cream Preparation
- 7
Mix the Cream
In a small bowl, combine sour cream, lemon juice, and salt. Mix until smooth and well-blended.
Frying Langos
- 8
Heat Oil
In a large skillet or deep fryer, heat the vegetable oil over medium-high heat until hot.
- 9
Shape the Dough
Once the dough has risen, punch it down and divide it into equal portions. Flatten each portion into a disc shape.
- 10
Fry the Langos
Carefully place the flattened dough into the hot oil. Fry each side for about 2-3 minutes or until golden brown.
- 11
Drain Excess Oil
Remove the langos from the oil and place them on paper towels to drain any excess oil.
Assembly
- 12
Top with Cheese
While the langos are still warm, sprinkle grated white cheddar cheese on top and allow it to melt slightly.
- 13
Serve
Serve the langos warm, topped with chimichurri and a dollop of cultured cream.
