Langos (Hungarian Fried Flatbread)

Put the flour into a bowl, crumble in the fresh yeast, add the salt and pour in the milk.

Knead everything into a smooth, pliable dough.

Cover the dough and let it rest in a warm place until it has noticeably risen.

Divide the dough into 6 pieces and shape each piece into a ball.

Press the balls by hand into flat discs about 2 cm thick and make three slashes in each disc with a sharp knife.

Heat oil in a non-stick pan and fry the discs over medium heat for 2–3 minutes per side until light brown.

Serve as warm as possible, for example as a side to soups and stews or as a snack with herb quark.