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In a bowl of a stand mixer, combine flour, salt and sugar. Mix with a spoon. Add yeast. Mix again. Add milk and give it a quick mix with a spoon again.
With bread attachment, mix on low speed for a few minutes (about 3-4) or until well combined (see note 4).
Cover the bowl with plastic wrap and clean kitchen towel. Let it proof in a warm place until doubled in size (45-60 minutes, see note 5).
When ready, transfer the dough onto a well-floured worktop. Divide into 4 equally-looking pieces.
Form a ball out of each piece.
Roll out with a rolling pin (about ¼-inch/0.5-centimeters thick and about 7-inch/17-centimeter in diameter).
In a heavy-bottomed pot, heat oil.
When hot, add one rolled flatbread in. Fry for about a minute before turning it over (use kitchen tongs) and fry for a further minute.
Langos should be nice golden brown, but some pale spots are fine.
Place each fried bread onto a few sheets of paper kitchen towel to get rid of any excess oil.
Spread each with a mixture of crushed garlic & olive oil.
Top with sour cream and shredded cheese.
Enjoy warm!