3 c. flour
1 pkg. yeast
1 pinch salt
1 tsp. sugar
1 c. water
1 pat butter

Melt butter in a saucepan; add water and heat them until warm (105-115 degrees). Pour into a large bowl. Add yeast and sugar to bowl and let stand for few minutes for yeast to soften.

Add 2 cups flour to bowl and beat with electric beater until well blended. Add the rest of flour to bowl and knead on lightly floured surface until dough is smooth and elastic.

Place dough in a greased bowl. Cover with dampened paper towel and let dough raise for 1 hour. Punch down and roll dough on floured surface to 1/8-inch thickness. Cut in desired pieces and fry in hot oil until slightly brown. Dry them on paper towel. Rub langos with fresh garlic before serving.