Add the salt and knead the dough vigorously until it is smooth and no longer sticks. If necessary, you can add a little more flour.
Cover and let the dough rise in a warm place for about 30 to 60 minutes until it has significantly increased in volume.
Form and bake langos:
Heat the oil in a large pot or deep pan. Lightly oil your hands to make it easier to handle the dough. Now remove small portions of the dough and shape them into flat cakes with your hands, although the edges may remain a little thicker. Carefully place the flatbreads in the hot oil and fry until they are golden brown on both sides. Make sure that there are not too many flatbreads in the oil at the same time.
Drain the baked langos on kitchen paper to remove excess oil.
Spread the langos with the prepared garlic cream, sprinkle generously with grated cheese and garnish with mint or lemon balm if desired. The langos taste best when they are still warm and fresh.
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