• 40 dkg flour
  • 3 dkg yeast
  • 2 cooked potatoes
  • 1 tablespoon oil
  • 1/2 dkg salt
  • lukewarm milk
  • heat deep frying oil


In a medium size bowl add 1 deciliter (approximately one half cup) lukewarm milk, to 3 dekagrams of yeast and add a pinch of sugar, do not stir and let rise for 2-3 minutes in normal temperature room. In a large bowl put the 40 dekagrams of flour. In the middle of the flour add leavened milk. Add the two, medium sized, cooked and mashed potatoes (do not add anything to the potatoes). Add one tablespoon of oil. Mix together with hands until ingredients are mixed, add room tempurature (homoginized) milk to mixture until softer texture reached. Sprinkle flour on top of the mixture and prepare a clean white sheet of cloth and cover the bowl with the cloth for one hour. The mixture will expand to double the size. In a wide and deep pan with a lid, heat deep frying oil to boiling point to prepare for deep frying. Take risen dough and create round, palm sized thin pies. Put flat dough pieces in the boiling oil. Mixture will expand greatly so only add one or two pieces at a time. The langos cook quickly so turn over after one side lightly browned. Remove from oil let sit on metal grill to cool. You may add salt and garlic powder(or real garlic minced) or sourcream and/or grated cheese on top. All three are best.

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