Ingrediente:

-          500 grame faina de grau;

-          250 mL apa calduta;

-          25 grame drojdie proaspata;

-          1 lingurita de zahar;

-          1 lingurita de sare;

-          3 linguri de ulei (pentru aluat);

-          200 grame cascaval ras;

-          200 grame sunca taiata cubulete;

-          4 catei de usturoi dati prin presa;

-          ¼ legatura de marar;

-          350 grame smanatana;

-          ulei pentru prajit.

Timp de preparare: 2 ore

Portii: 8

Mod de preparare:

Intr-un bol mare, amestecati drojdia cu apa calduta si lingurita de zahar. Amestecati pana se formeaza o pasta si lasati amestecul sa stea aproximativ 10 minute pana cand apar bule la suprafata. Adaugati faina, sarea si cele 3 linguri de ulei. Amestecati aluatul cu mana si framantati-l aproximativ 5 minute. Acoperiti aluatul cu o folie de plastic si lasati-l la dospit pentru 1 ora. In acest timp aluatul isi va dubla volumul. Imparte aluatul in 8 parti egale si intinde fiecare portie intr-o forma cat mai rotunda. Adauga ulei in tigaie si cand acesta s-a incins pune pe rand fiecare portie. Prajeste fiecare langos pe ambele parti timp de cateva minute la foc mediu. Puteti sa ii puneti pe hartie absorbanta pentru a elimina excesul de ulei. Intr-un bol mai mic, amestecati smantana, cateii de usturoi si mararul. Ungeti fiecare langos cu amestecul de smantana si usturoi si puneti deasupra cascaval ras si sunca taiata in cubulete.

Bon Appétit!

Ingredients:

• 500 grams wheat flour;

• 250 milliliters lukewarm water;

• 25 grams fresh yeast;

• 1 teaspoon sugar;

• 1 teaspoon salt;

• 3 tablespoons oil (for the dough);

• 200 grams grated cheese;

• 200 grams ham, diced;

• 4 garlic cloves, pressed;

• 1/4 bunch fresh dill;

• 350 grams sour cream;

• oil for frying.

Preparation time: 2 hours
Servings: 8

Method of preparation:
In a large bowl, mix the yeast with the lukewarm water and the teaspoon of sugar. Stir until a paste forms, then let the mixture sit for about 10 minutes, until bubbles appear on the surface. Add the flour, salt, and the 3 tablespoons of oil. Mix the dough by hand and knead for about 5 minutes. Cover the dough with plastic wrap and let it rise for 1 hour, until it doubles in volume. Divide the dough into 8 equal parts and roll each portion out into a round shape.

Heat oil in a frying pan, and once it is hot, fry each piece of dough one by one. Fry each langos on both sides for a few minutes over medium heat. Place them on paper towels to remove excess oil. In a small bowl, mix the sour cream with the pressed garlic cloves and the finely chopped dill. Spread each langos with the sour cream and garlic mixture, then top with grated cheese and diced ham.

Bon Appétit!