Hungarian Langos with Quark Dip and Garlic

INSTRUCTIONS

• 1
  First, prepare the dough. In a small pot, heat the milk over medium heat to body temperature (check the temperature with your finger ⁠–⁠ the milk should feel lukewarm). Pour the heated milk into a larger bowl, add fresh yeast, cane sugar, spelt flour, and plain yogurt, and work into a dough. Wrap the bowl with the finished dough in cling film, place it in a warm spot, and let the dough rise for about 1 hour.
• 2
  In the meantime, prepare the dip: Peel and press the garlic into a small bowl, add quark, Greek-style yogurt, salt, and pepper, mix everything, and place the bowl in the fridge for now. Also, finely grate the Edam cheese.
• 3
  Just before the dough finishes rising, preheat the oven to 195 °C and line a baking tray (30 cm × 40 cm) with baking paper.
• 4
  Once the dough has risen, transfer it from the bowl to a work surface and cut it into pieces weighing about 150 g each. Shape each piece of dough into flatbreads approximately 15⁠–⁠20 cm in diameter and about 0.5 cm thick. Arrange the flatbreads on the lined baking tray, brush them with a total of 2 tablespoons of canola oil, and then sprinkle with salt.
• 5
  Place the tray with the flatbreads in the preheated oven and bake for 12⁠–⁠15 minutes at 190⁠–⁠195 °C.
• 6
  Spread the baked flatbreads with the chilled quark dip, sprinkle with grated Edam cheese, drizzle with a total of 2 tablespoons of olive oil, and serve.