Hungarian Langos with Quark Dip and Garlic

First, prepare the dough. Warm the milk in a small saucepan over medium heat to body temperature (it should feel lukewarm). Pour the warm milk into a large bowl, add fresh yeast, cane sugar, spelt flour, and natural yogurt, and knead into a smooth dough. Cover the bowl with cling film and let it rise in a warm place for about 1 hour. Use a pinch of salt here.

Meanwhile, prepare the dip: Peel the garlic and press it into a small bowl. Add quark, Greek yogurt, the second pinch of salt, and pepper, mix everything well, and refrigerate until serving. Finely grate the Edam cheese. Shortly before the dough has finished rising, preheat the oven to 195 °C and line a baking sheet with baking paper.

Once the dough has risen, transfer it to a floured work surface and divide it into pieces of approx. 150 g. From each piece, form flatbreads with a diameter of 15–20 cm and a thickness of approx. 0.5 cm. Place the flatbreads on the baking sheet, brush with rapeseed oil, and sprinkle with a little salt. Bake in the preheated oven at 190–195 °C for 12–15 minutes until golden brown.