Langoše from Krnov (Czech Fried Flatbreads)
These Krnovské langoše are light and tasty, and because the dough keeps in the fridge for up to a week, you can fry them whenever you like. These popular fried flatbreads can be served in many ways – best of all with garlicky ketchup and grated cheese. The recipe brings together several tried-and-tested versions and was the favourite among the young people of Krnov.
Prep: 1 h 30 min
Cook: 1 h 30 min
Servings: 8
Method
01.
We tried various langoše recipes and in the end put together ingredients from several of them. They are light and taste excellent – this version was the favourite among the young people of Krnov.
02.
Sift the plain flour into a large bowl, make a well in the middle and crumble the yeast into it. Pour over the warm milk and mix with a little flour.
03.
Once the yeast has dissolved, add 150 ml plain yogurt, 75 ml buttermilk, the egg, oil, salt and baking soda. Work into a smooth, non-sticky dough. If the dough sticks, pour a little oil into your palms, rub it in and you can work with the dough without any problems, or simply dust it with a little flour.
04.
Cover the dough with a tea towel and leave it to rise in a warm place for one hour.
05.
Meanwhile, grate the hard cheese and mix the hot ketchup with the pressed garlic.
06.
Briefly knead the dough and tear off pieces, which you roll out or stretch with your fingers into flatbreads.
07.
Fry the langoše quickly on both sides in hot oil.
08.
Brush the fried Krnovské langoše with the garlicky ketchup and sprinkle with grated cheese. If you have dough left over, it will keep in a sealed bowl in the fridge for 5–6 days.
09.
See how to make langoše and what you need for the dough.
