INGREDIENTS

INSTRUCTIONS

From: rah@netcom.com (Richard Hyde)  Date: Tue, 15 Mar 1994 18:59:59
GMT 1. In a medium size bowl add 1  deciliter (approximately one half
cup) lukewarm milk, to 3 dekagrams  of yeast and add a pinch of sugar,
do not stir and let rise for 2-3  minutes in normal temperature room.
2. In a large bowl put the 40 dekagrams of flour. In the middle of the
flour add leavened milk. Add the two, medium sized, cooked and mashed
potatoes (do not add anything to the potatoes). Add one tablespoon of
oil. Mix together with hands until ingredients are mixed, add room
tempurature (homoginized) milk to mixture until softer texture
reached.  3. Sprinkle flour on top of the mixture and prepare a clean
white  sheet of cloth and cover the bowl with the cloth for one hour.
4. The mixture will expand to double the size.  5. In a wide and deep
pan with a lid, heat deep frying oil to boiling  point to prepare for
deep frying.  6. Take risen dough and create round, palm sized thin
pies.  7. Put flat dough pieces in the boiling oil. Mixture will expand
greatly so only add one or two pieces at a time.  8. The langos cook
quickly so turn over after one side lightly  browned.  9. Remove from
oil let sit on metal grill to cool.  10. You may add salt and garlic
powder(or real garlic minced) or  sourcream and/or grated cheese on
top. All three are best. Jo  etvogyat!  REC.FOOD.RECIPES ARCHIVES  From
rec.food.cooking archives.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

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