Stuffed Langos

For the stuffed langos, mix the flour with salt, sugar, dry yeast, oil and lukewarm water until smooth.

Let rise for at least an hour, the more the dough is kneaded back and risen again, the finer it will be.

In the meantime, peel the garlic and finely mash it with salt and 2 tablespoons of oil and 3 tablespoons of water. Divide the yeast dough into 8 equal-sized balls.

Roll out the ball to an approx. 1 cm high pancake, cover the lower third with 1 slice of cheese (do not use more, otherwise the cheese will run out during frying) and with the sausage.

Roll up the patty and moisten the ends and seal well. Finish all the langos.

Add fat to the pan and bake the langos, floating (do not put more than 2 in the pan as they will still rise a bit), over medium heat until golden brown. Drain briefly on paper towels.

Stir the garlic sauce again and serve with the stuffed langos.

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