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dan78
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Dissolve the yeast in the warm water. In a deep bowl mix the flour, yeast, salt and sugar. Stir the mixture by hand until you get a compact mass which does not stick to the bowl.
Cover this mixture with a cloth and leave it in a warm place for 40-45 min until the dough has risen to double its size.
Put the dough on a floured surface and roll it with a rolling pin to a thickness of 7-8 mm. Cut the dough out with a cup or bowl which is about 10 cm in diameter. Then stretch it with your hands or roll with the rolling pin to a size of about 20-25 cm.
In a larger bowl, heat oil and fry Langos until golden on both sides. Do not overdo it with frying. Less than a minute is enough, and don't worry the middle should remain brighter.
Langos is served hot. I like it in the traditional way with lots of garlic and sour cream and a little grated cheese.