Fried Flatbread with Smoked Pork Neck
By chef Gulasch
A heartier version of langosh with shredded smoked pork neck, spring onions, and a cream-based topping. Suitable as a main course or a weekend specialty.
- 13 min
- total
- Medium
- level
9 min prep · 4 min cook
What you will need
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Plain Flour 125 g -
Smoked pork ham 25 g -
Sour Cream 2 tbsp -
Spring Onion 0.25 pcs
-
Garlic 0.5 clove -
Sugar 0.5 tsp -
Baking powder 0.25 pcs
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Steps to cook
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Prepare the ingredients. Prepare all the ingredients - we will be cooking with them shortly 🫓🧄✨
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Make the dough. Mix the flour, water, baking powder, yogurt, and sugar, and work it by hand into a smooth non-sticky dough shaped into a ball
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Prepare the garlic cream. Finely chop the garlic and mix it with the sour cream
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Slice the spring onion. Finely slice the spring onion
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Roll out the dough. Roll out the dough into a round shape using a little flour
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Fry the langosh. Fry the langosh in hot oil over medium to high heat until golden brown, about 2-3 minutes on each side
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Garnish and serve. Spread the garlic cream on the finished langosh, add the shredded ham, sprinkle with spring onion, and serve immediately 🍽️✨
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