Langos: the Hungarian focaccia you will love at first bite!

INGREDIENTS
380g (3 cups) bread flour
½ tsp salt
½ tsp sugar
4g (1 ¼ tsp) dry yeast
240ml (1 cup) lukewarm water
45ml (3 tbsp) vegetable oil
sour cream and shredded cheese for serving
vegetable oil for frying

METHOD
1. In a large bowl whisk flour with salt, sugar, and dry yeast.
2. Pour water and vegetable oil into the flour and mix the dough using a mixer with a dough hook on. After around 10 minutes it should be smooth and elastic.
3. Form the dough into a ball and put it into an oiled bowl, cover it with plastic, and let it rise for 1 hour.
4. Transfer the dough onto a nicely floured cutting board, dust it with flour, and cut it into 6 portions.
5. Roll each portion into a ball, and set aside for 20 minutes.
6. After 20 minutes flatten each ball of dough with your hand and make a small slit in the center.
7. Fry langos for 4-5 minutes or until golden and crunchy on both sides. Serve as is or top with sour cream and cheese.
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