Ingredients
300 g flour
7 g dried (instant) yeast
250 ml water
½ tsp SIDS CRAZY SALT
Rice bran oil, for frying
Sour cream, grated cheese, garlic
Directions
In a mug, dissolve SIDS CRAZY SALT in the water. In a bowl, combine the sifted flour with the yeast. Add the salty water to it and stir thoroughly. (if it's very sticky, add a little bit more flour) Work the dough with a wooden spoon or with your hands until the dough is smooth and no longer sticks to the bowl. Leave the dough in the bowl, cover with a clean cloth and let it rise for 30-40 minutes until it has doubled in size.
Once it is rested, carefully tip out the dough onto a floured surface, stretch it out into a square and cut out about 10 cm round shapes with a big glass. (a big cookie cutter also works) Stretch out each piece with your fingers into a round shape with the centre being thinner than the edges. Let the pieces rest for another 30 minutes on the floured surface.
In a saucepan, heat sunflower oil. Place the lángos into the hot oil, fry it on one side until golden brown then turn. Repeat with the remaining lángos dough.
Serve while it's hot. You can eat it simple or sprinkled with chopped garlic or doused with garlic water and topped with grated cheese and sour cream.
