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How to do it:
1. First, put the flour in a bowl. Make a well in the center. Dissolve the yeast in 3-4 tablespoons of lukewarm milk and pour it into the well. Mix with a little flour to form a pre-dough.
2. Cover and let it rise in a warm place for 15 minutes. Then add salt and gradually add about 200 ml of lukewarm milk while kneading until you have a firm bread dough. Dust the dough with a little flour, cover, and let it rise in a warm place for about 35 minutes.
3. Divide the dough into 6 pieces, shape them into balls, and stretch them out by hand into thin flatbreads, making sure the edges are slightly thicker than the center. Heat oil in a non-stick pan and fry the langos for about 2-3 minutes per side until light brown.
4. Pour the crème fraîche into a bowl, stir until smooth, and season with a little salt. Finally, for the garlic oil, peel the garlic, press it into a small bowl, and add a little oil. Grate the cheese. Serve the langoustines warm. Simply brush with garlic oil and crème fraîche and sprinkle with grated cheese. Delicious!
Enjoy!
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