Lángos: Hungarian Fried Flatbread

Instructions

1. For the dough, combine warm milk, yeast and sugar and allow to bubble up for a few minutes. Add together all ingredients for the dough plus 6.5 ounces (about 200 ml) of luke warm water and knead for about 5 to 8 minutes until you have a smooth, elastic dough. Cover and let rise in a warm spot for 1 to 2 hours or until doubled in size.

2. In the meantime, combine sour cream, minced garlic clove and season with salt and pepper. Set aside.

3. Dice the thick cut bacon into smallish pieces (trimming off excess fat), small dice the onion and finely slice the garlic for the topping. Preheat the oven to 200 degrees Fahrenheit (about 100 degrees Celsius).

4. In a medium sized pot, heat the frying oil to 350 degrees Fahrenheit (about 180 degrees Celsius). A deep frying thermometer is a must here (unless you have a deep fryer) Rub some oil on your hands and divide up the dough into 6 equal pieces and shape into 1/2 inch thick flatbreads (I like to first shape balls, then press them flat with the palm of my hand and fingers).