Langos

Dissolve the yeast and sugar in the warm milk, stir gently, and let it sit for five minutes until the mixture becomes frothy and bubbly, confirming that the yeast is alive and active before proceeding.

In a large bowl, combine the flour and salt, add the mashed potato if using, then pour in the yeast-milk mixture and stir with a wooden spoon until a shaggy dough forms that pulls away from the sides.

Turn the dough out onto a lightly floured surface and knead for six to eight minutes until it becomes smooth, soft, and slightly tacky to the touch. Form it into a ball, return to the bowl, and cover with a damp towel.

Let the dough rise in a warm place for one hour until it has doubled in size. Once risen, punch it down gently and divide into four equal pieces, rolling each into a smooth ball.

On a floured surface, flatten each ball with your palms and then stretch it by hand into a thin oval or round disc about twenty centimetres across and half a centimetre thick, making the centre slightly thinner than the edges.

Heat the frying oil in a large, deep skillet or pot to 175 degrees Celsius. Carefully slide one langos disc into the hot oil and fry for sixty to ninety seconds per side until puffed up and deeply golden brown on both sides.

Remove the fried langos with a slotted spoon or spider and drain briefly on paper towels. While still hot and glistening, rub the surface with the garlic-butter mixture, pressing the minced garlic into the warm dough.

Spread a generous layer of sour cream over the garlicky surface, then pile on the grated cheese, allowing it to melt slightly from the heat of the freshly fried dough. Serve immediately while piping hot and irresistibly crisp.