Langoși Rapizi
Langoși Rapizi·(lahn-gosh rah-peez)
Cămara: Afternoon Snacks & Pantry Hacks
In a Romanian or Hungarian household, the smell of frying dough and raw garlic is the smell of pure, unadulterated comfort. A traditional langoș relies on yeast and hours of proofing, but this is the greatest trick in the grandmother’s pantry: trading yeast for cultured kefir and baking powder to fake that complex, sourdough tang in fifteen minutes flat. It goes straight from a mixing bowl to hot oil, engineering the blistered, golden street food of the homeland for the reality of an American weeknight.
Before you start
Whisk the crushed garlic paste with one tablespoon of neutral oil and two tablespoons of water.
This creates the sharp, savory garlic wash known as mujdei, an absolutely non-negotiable component of the traditional flavor profile.
Mix equal parts feta and a mild semi-hard cheese like Monterey Jack or farmer's cheese.
This blend perfectly mimics the sharp, salty punch of traditional Romanian telemea and cașcaval cheeses, which can be hard to source in American grocery stores.
Ingredients
- unbleached all-purpose flour3 cup
- baking powder1 tbsp
- fine sea salt1 tsp
- sugar1 tsp
- plain whole milk kefir1 cup
- neutral oil2 tbsp
- neutral oil1 qt
- garlic3 med
- water2 tbsp
- neutral oil1 tbsp
- cultured sour cream1 cup
- feta and Monterey Jack cheese blend1 cup
Method
- 01
Whisk together the flour, baking powder, salt, and sugar in a large mixing bowl.
Create a well in the center and pour in the kefir and the two tablespoons of oil.
- 02
Mix the ingredients with a wooden spoon until a shaggy dough forms, then knead gently in the bowl with your hands for two minutes.
The dough should be soft, pillowy, and slightly sticky; do not over-knead or add too much flour, or the flatbreads will fry up tough.
- 03
Cover the bowl with a clean kitchen towel and let it rest for ten to fifteen minutes.
This crucial rest allows the flour to fully hydrate and the baking powder to react with the acidic kefir, building the air bubbles that will make the dough puff.
- 04
Pour about one inch of neutral frying oil into a heavy-bottomed skillet and heat it over medium-high until a pinch of dough vigorously sizzles.
You want the oil around 350 degrees Fahrenheit; too hot and the outside burns before the center cooks, too cold and the dough acts like a sponge, absorbing the grease.
- 05
Turn the dough out onto a lightly floured surface, divide it into six equal balls, and stretch each one outward with oiled fingers.
Pull the dough into a seven-inch disc so the edges remain thick while the center becomes almost translucent, completely avoiding the use of a rolling pin so you don't crush the vital air bubbles.
- 06
Carefully lower the stretched dough into the hot oil and fry for about one and a half to two minutes per side until blistered and golden brown.
It should puff up dramatically the second it hits the oil; use tongs to carefully flip it once the bottom edges are deeply golden.
- 07
Drain briefly on paper towels, then immediately bury the piping hot flatbread under garlic sauce, sour cream, and grated cheese.
Brush the top generously with the mujdei garlic sauce while the oil is still sizzling on the crust so the flavors meld.
Notes
You can keep this dough in the refrigerator for up to three days.
Wrap it tightly in plastic wrap; the cold actually enhances the tangy sourdough-like flavor. Just let the dough balls sit at room temperature for ten minutes before stretching and frying.
Leftover plain dough makes an incredible sweet treat.
Dust a hot, freshly fried langoș heavily with powdered sugar, or spread it with a sharp, tart preserve like sour cherry or apricot jam.
From Cook Romanian in America.