Potatoes (mashed ) – 400g ( 2-3 medium size potatoes )
Milk ( warm temperature ) – 1 cup
Instant dry yeast – 2 ½ teaspoon ( make sure it is not expired )
Salt – 1 ¼ teaspoon
Flour ( all purpose ) – 3 ½ cup
Sugar – 1 tablespoon
Avocado or olive oil – 1 tablespoon for the dough
For frying: large skillet, avocado or canola oil.
For toppings: ⅓ stick of butter, 4-5 garlic cloves, chopped dill and sour cream
**if you are a visual learner, I have a step by step video as well:** [**https://youtu.be/E_KBfxq5bHg**](https://youtu.be/E_KBfxq5bHg)
**Step#1**
Combine mashed potatoes, warm milk, dry yeast, salt, sugar, flour and 1 tablespoon of oil in the large mixing bowl. Combine all the ingredients and using a stand mixer knead the dough. It could take up to 10min. Kneading with hands will take a lot longer. Knead the dough until it gets smooth and doesn’t stick to your hands. You might need to add a bit more flour in the process. Now, transfer the dough into a greased bowl, cover with a towel and let it rest in the warm place for about 1 hour.
**Step#2**
Dough is doubled in size. Divide dough into 8 equal pieces, shape them in a smooth ball and put on the floured board to rest for another 20 minutes, cover it with the towel. Now we can start making our Langos. Flatten the dough into a circle shape about 6” diameter with your hands. Stretch dough so the center is thinner than the edges. Make a few slits in the middle of the circle, this way bread will not bubble in the center, so you will achieve more consistent frying across the entire surface.
**Step#3**
Heat up the skillet with avocado or canola oil on medium high. Normally you need to deep fry langos, but I will use less oil just enough to cover the surface. Fry the Langos for 2 minutes or until golden on each side.
Combine minced garlic with melted butter. Brush Langos with garlic infused butter, sprinkle some salt and now get creative with toppings. For mine, I am using sourcream and dill.
Now, let’s do an experiment, and try making Langos in the AirFryer. After playing with temperature and timing I got the best results in 8 minutes frying at 330°F. I had to flip it half way through.
Now, in my opinion the Air Fryer version doesn’t look as presentable, bubbly and puffy as the original classic version, it is a bit more dense inside. But it still has an amazing taste, so I would consider it as a much healthier alternative to deep fried langos.
1 Comment
**Ingredients ( 8 flat breads ):**
Potatoes (mashed ) – 400g ( 2-3 medium size potatoes )
Milk ( warm temperature ) – 1 cup
Instant dry yeast – 2 ½ teaspoon ( make sure it is not expired )
Salt – 1 ¼ teaspoon
Flour ( all purpose ) – 3 ½ cup
Sugar – 1 tablespoon
Avocado or olive oil – 1 tablespoon for the dough
For frying: large skillet, avocado or canola oil.
For toppings: ⅓ stick of butter, 4-5 garlic cloves, chopped dill and sour cream
**if you are a visual learner, I have a step by step video as well:** [**https://youtu.be/E_KBfxq5bHg**](https://youtu.be/E_KBfxq5bHg)
**Step#1**
Combine mashed potatoes, warm milk, dry yeast, salt, sugar, flour and 1 tablespoon of oil in the large mixing bowl. Combine all the ingredients and using a stand mixer knead the dough. It could take up to 10min. Kneading with hands will take a lot longer. Knead the dough until it gets smooth and doesn’t stick to your hands. You might need to add a bit more flour in the process. Now, transfer the dough into a greased bowl, cover with a towel and let it rest in the warm place for about 1 hour.
**Step#2**
Dough is doubled in size. Divide dough into 8 equal pieces, shape them in a smooth ball and put on the floured board to rest for another 20 minutes, cover it with the towel. Now we can start making our Langos. Flatten the dough into a circle shape about 6” diameter with your hands. Stretch dough so the center is thinner than the edges. Make a few slits in the middle of the circle, this way bread will not bubble in the center, so you will achieve more consistent frying across the entire surface.
**Step#3**
Heat up the skillet with avocado or canola oil on medium high. Normally you need to deep fry langos, but I will use less oil just enough to cover the surface. Fry the Langos for 2 minutes or until golden on each side.
Combine minced garlic with melted butter. Brush Langos with garlic infused butter, sprinkle some salt and now get creative with toppings. For mine, I am using sourcream and dill.
Now, let’s do an experiment, and try making Langos in the AirFryer. After playing with temperature and timing I got the best results in 8 minutes frying at 330°F. I had to flip it half way through.
Now, in my opinion the Air Fryer version doesn’t look as presentable, bubbly and puffy as the original classic version, it is a bit more dense inside. But it still has an amazing taste, so I would consider it as a much healthier alternative to deep fried langos.