Sourdough and Kombucha Vegan Langos
Ingredients
Starter
- 1 tablespoon sourdough starter
- 150 grams rye flour
- 160 grams room temperature water
Dough
- 1 kg flour (4 tablespoons wholegrain rye flour and the remainder white bread flour)
- 4 teaspoons sea salt
- 450 grams tiger nut milk
- 300 grams kombucha
Preparation
Mix the starter ingredients in a bowl, cover, and leave at room temperature for about 10 hours.
Mix the starter with the dough ingredients until well combined and smooth, cover, and leave at room temperature for at least 5 hours, then refrigerate for 2-3 hours or overnight.
Take a portion of dough, shape it into a flatbread, and shallow fry in hot olive oil for 1-2 minutes per side.
Tips
The dough flavor improves after storing in the fridge for 3-5 days.
You can stuff the langos with vegan cheese before frying.
Serve the langos rubbed with a mixture of garlic, salt, and water or with homemade ketchup.
