In a large bowl, mix flour, salt, sugar, and yeast. Gradually add warm milk and oil. Mix and knead (by hand or dough hook) for about 8–10 minutes, until smooth and elastic. Cover and let rise in a warm place for 1 hour, or until doubled in size.
2. Shape:
Punch down the dough. Divide into 6–8 equal balls. Let rest for 15 minutes, covered.
Using your fingers, flatten and stretch each ball into a thin disc (about 6–8 inches wide). Don’t worry if it’s not perfectly round!
3. Fry:
Heat about 1 inch of oil in a deep skillet (medium-high heat). When hot, carefully lower one dough disc into the oil. Fry 1–2 minutes per side until golden brown and puffed.
Drain on paper towels.
4. Top it up:
While still hot, brush with garlic water/oil, then dollop on sour cream and sprinkle generously with grated cheese.
💡 Tips from Hungarian mamas:
For super light dough, add 1 boiled mashed potato to the mix.
Best eaten fresh and warm!
Want to go sweet? Dust with powdered sugar or serve with fruit jam.
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