Langos with sourdough

Here's how:

• 1

  Dissolve the yeast in the water.

• 2

  Mix all the ingredients in a food processor for 3 minutes on low and 8 minutes on high. Double the time if mixing by hand. 

• 3

  Scrape the dough onto a floured surface and knead it a little by hand; you may need to add a little flour here—the dough should be slightly sticky.

• 4

  Put the dough back in the bowl, cover it with plastic wrap, and let it rise for 40 minutes.

• 5

  Divide the dough into 15 pieces and shape them into rounds. Place the pieces on a floured sheet of parchment paper and let them rise for about 30 minutes, covering the sheet with a kitchen towel.

  Prepare the garlic butter and chop the onion.

• 6

  Use your fingers to shape the pieces into oval discs, or roll them out lightly to about 0.5 cm thick, and place the pieces on a floured sheet of parchment paper. If you want to freeze the dough discs, you can do so now.

• 7

  Take a saucepan with about 1–1½ liters of canola oil and heat it to 180°C. Carefully lower one dough disc at a time into the oil and flip it over when it turns golden brown. (If you don’t want to deep-fry them, you can bake the bread on a hot baking sheet in the oven at 275 °C for about 5 minutes. Place a clean baking sheet high up in the oven and arrange 2–4 pieces of bread on the hot sheet.)

• 8

  Remove the langos and place it on a piece of paper so it can drain a little before you add the toppings.

• 9

  Brush with garlic butter, add a little sour cream, dollop on some roe, and top with a little red onion.