Langos

Method

Mix flour, salt and yeast in a large bowl. Add warm water gradually and knead for 10 minutes until smooth and elastic. Cover and leave to rise for 1 hour until doubled in size. Divide dough into 8 equal pieces and shape each into an oval. Heat oil to 180°C in a deep pan or wok. Fry each piece of dough for 2-3 minutes per side until golden and puffed, turning once. Drain on kitchen paper and whilst still warm, rub with minced garlic and sprinkle with salt. Serve immediately whilst still warm.