Garlic Chilli Langos with Puhoi Valley Feta, Burst Tomatoes & Olives » Puhoi Valley
To make the chilli oil, pour oil into a small bowl. Grate garlic cloves using a microplane or fine grater into the oil.
Ingredients
- For the Langos
- 300g Edmonds flour
- 1 1/2 tsp dried yeast
- 250ml tepid water
- 1 tsp salt
- sea salt
- For the chilli oil
- 2 large cloves garlic
- 6 Tbsp extra virgin olive oil
- 1 large red chilli
- 1 pinch chilli flakes
- For the topping
- 190g Puhoi Valley cows feta
- 2 punnets mixed colour cherry tomatoes
- 1/2 c black kalamata olives
- 10ml balsamic vinegar
- 1 bunch petite basil, to garnish
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