Step by step
Instructions
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The biggest shortcut is to prepare the dough the evening before and let it rise slowly in the fridge in a lightly oiled bowl. The next day just let it sit at room temperature for 20 minutes, divide into portions and fry. For grilling you can grate the cheese and mix the garlic in advance so the langoše only need quick seasoning after frying.
Customize this recipe
Variants and alternatives
Instead of ketchup, spread the langoše with sour cream mixed with a pinch of salt and garlic. For a spicier version add some chili sauce or a pinch of smoked paprika to the ketchup. If serving with grilled meat, make smaller langoše from 12 portions of dough; they’re easier to eat as a side.
Approximate per serving
Nutritional values
Energie500 kcalProteins12 gSacharidy53 gTuky24 g
