Langoše: baked whole wheat flatbreads

Tip: tap a step to mark it as done.

1. Mix 100 ml of the milk with the yeast and sugar, and let stand for about 15 minutes to activate.
2. Mix half the flour with the salt and baking soda. Pour in the yeast mixture, then gradually work in the remaining flour, milk, and sour cream until a soft dough forms. Set the bowl of dough in a warm place and let rise until roughly doubled in size.
3. Pour some oil onto a shallow plate and dip your palms into it to make the sticky dough easier to handle. Take handful-sized pieces of dough and flatten each one with your hands, working from the center toward the edges. Arrange the flatbreads on a baking sheet lined with parchment paper and let rise for about 15 more minutes.
4. Bake at 220°C (425°F) for about 4 minutes, then flip the flatbreads and bake for another 4 minutes.
5. Serve with crushed garlic mixed into oil, sour cream, and grated cheese.

Tip: Whole wheat flour absorbs more liquid than white flour. If the dough is stiff and crumbly, add lukewarm milk a tablespoon at a time until it is soft and slightly sticky.

This recipe was translated from the Slovak original: Pečené langoše z celozrnnej múky