Step 1

In a bowl of a stand mixer, combine flour, salt and sugar. Mix with a spoon. Add yeast. Mix again. Add milk and give it a quick mix with a spoon again.

Step 2

With bread attachment, mix on low speed for a few minutes (about 3-or until well combined (see note 4).

Step 3

Cover the bowl with plastic wrap and clean kitchen towel. Let it proof in a warm place until doubled in size (45-60 minutes, see note 5).

Step 4

When ready, transfer the dough onto a well-floured work top. Divide into 4 equally-looking pieces.

Step 5

Form a ball out of each piece.

Step 6

Roll out with a rolling pin (about ¼-inch/0.5-centimeters thick and about 7-inch/17-centimeter in diameter).

Step 7

In a heavy-bottomed pot, heat oil.

Step 8

When hot, add one rolled flatbread in. Fry for about a minute before turning it over (use kitchen tongs) and fry for a further minute.

Step 9

Langos should be nice golden brown, but some pale spots are fine.

Step 10

Place each fried bread onto a few sheets of paper kitchen towel to get rid of any excess oil.

Step 11

Spread each with a mixture of crushed garlic & olive oil.

Step 12

Top with sour cream and shredded cheese.

Step 13

Enjoy warm!