Preheat the oven to 220 °C.
Cut the whole head of garlic in half without peeling it, place it on a larger sheet of aluminum foil, drizzle with olive oil, add salt, close the foil and bake for 40 minutes.
Mix a spoonful of flour with yeast in a small container or mug, add a pinch of salt, honey and lukewarm water (20 ml). Stir and let stand for 15 minutes in a warm place. Mix sifted plain flour (250 g) with salt, baking soda, milk, yogurt (2 tablespoons) and olive oil (1 tablespoon). Gradually add the prepared yeast and knead by hand for at least ten minutes, gradually adding the rest of the water (60 ml) in small amounts. Create a moist and pliable dough, finally sprinkle with flour and cover with a damp cloth towel and set aside in a warm place for an hour.
In the meantime, remove the baked garlic, after cooling, squeeze the baked inside into a bowl, add olive oil (5 tablespoons), a pinch of salt and beat with a fork.
After it has risen, knead the dough and flour it. Divide it on the board into six parts, press with fingers and the remaining flour and stretch into the shape of a smaller oval pitas. Transfer to a baking sheet lined with baking paper and leave to rise for at least another ten minutes.
Set the oven to grill mode with a temperature of 230 °C.
Bake 2-3 langosh pieces that fit on one baking sheet for 10 minutes on one side and then turn them over with tweezers for 7-8 minutes. The langoshes are crispy when they brown significantly in some places. Immediately after removing from the oven, rub them with prepared garlic oil on both sides, add salt and serve with cream, yogurt or as a side dish to soups, sauces, salads.
*Thanks to the roasted garlic, you don’t even have to worry about the usual smell after consumption, and the breads will stay crispy the next day.
all purpose flour 250 + 50 g
fresh yeast 10 g
honey 1 tbsp
salt 1 tsp
water 80 ml
milk 80 ml
yogurt 2+5 tbsp
olive oil 1+5 tbsp
baking soda 1 half a tbsp
whole head of garlic 1 pc
(yogurt / cream)
preparation time: 90 min
servings: 6 (6 pieces)