Loaded Savoury Langos with Bacon, Cheese and Caramelised Onions

Loaded Savoury Langos with Bacon, Cheese and Caramelised Onions

Langos dough relies on a slow-rising yeast batter that produces a light, chewy interior beneath a shatteringly crisp crust. The toppings balance richness and acidity: cool sour cream cuts through the hot oil, while aged cheddar and crisp bacon add savoury depth. Caramelised onions bring natural sweetness that contrasts the garlic oil brushed on the base. Suitable for casual outdoor events or family dinners, the recipe serves four generously and can be scaled. Difficulty is moderate; the main skills are handling hot oil safely and timing the toppings so everything stays hot. Use a deep-fry thermometer and a wide pan to maintain oil temperature between 175-180°C for even browning without greasiness.

Ingredients

• 500 g plain flour (plus extra for dusting)
• 7 g instant yeast
• 10 g salt
• 300 ml lukewarm water
• 1.5 L vegetable oil (for frying)
• 3 cloves garlic (crushed)
• 60 ml olive oil
• 200 g sour cream
• 150 g cheddar cheese (grated)
• 200 g streaky bacon (diced and cooked crisp)
• 2 large brown onions (thinly sliced)
• 20 g fresh chives (finely chopped)

Method

1. Combine flour, yeast and salt in a large bowl. Pour in the lukewarm water and mix with a wooden spoon until a sticky dough forms. Cover and rest in a warm spot for 60 minutes until doubled and bubbly.
2. While the dough rises, heat 2 tablespoons olive oil in a wide frying pan over medium-low heat. Add sliced onions with a pinch of salt and cook 18-20 minutes, stirring often, until deep golden and sweet. Set aside.
3. Cook diced bacon in a dry pan over medium heat until crisp, about 8 minutes, then drain on paper towel and keep warm to maintain its crunch and temperature for topping.
4. Mix crushed garlic with remaining olive oil and set aside for brushing after frying so the hot langos absorb the aromatic garlic flavour immediately.
5. Heat vegetable oil in a deep, heavy pot or wok to 175-180°C using a thermometer and never leave unattended to ensure safe, even frying without excess oil absorption.
6. Turn risen dough onto a floured surface, divide into four equal pieces and gently stretch each into a 20 cm oval about 5 mm thick, handling lightly to keep air pockets.
7. Fry one langos at a time for 2-3 minutes per side until deep golden and puffed. Drain on a wire rack set over a tray. Brush immediately with garlic oil while hot.
8. Spread each hot langos with a generous layer of sour cream, scatter over grated cheddar so it begins to melt, then add warm bacon, caramelised onions and finish with chives. Serve straight away.