Protein Langos from the Airfryer
Get ready to indulge in a guilt-free twist on the classic Langos with our Airfryer Protein Langos! Packed with protein-rich ingredients like Greek yogurt and whole wheat flour, these crispy delights are not only delicious but also a smart choice for your health. Say goodbye to deep frying and hello to a lighter, mouthwatering treat that’s perfect for any occasion!
Prep
15
min
Cook
12
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 160 g Garlic cream or sour cream (5.65 oz)
- Spring onions
🥩Meat & Seafood(1)
- 150 g Ham cubes (5.29 oz)
🥛Dairy & Eggs(2)
- 100 g Cheese, grated (3.53 oz)
- 1 Egg
🫙Pantry Staples(4)
- 2 tsp Baking powder (about 8 g) (10 ml)
- some extra oiloptional
- 5 g Rapeseed oil (0.18 oz)
- 300 g Spelt flour Type 630 (2.4 cup)
🧂Spices & Seasonings(1)
- 1 tsp Salt (5 ml)
📦Other(1)
- 300 g Skyr (10.6 oz)
👨🍳 Instructions
- 1
Place the ingredients for the dough in the mixing bowl and mix for 2 minutes on dough setting.
- 2
Remove the dough from the mixing bowl and divide it into 4 pieces. Tip: Wet your hands with a little water to easily handle the sticky dough!
- 3
Add some oil to the work surface and shape the dough with your hands.
- 4
Bake in the Airfryer for about 12 minutes at 180°C until golden brown (I flip the flatbread about 2-3 minutes before the end).
- 5
Spread garlic cream or sour cream on top, distribute cheese, ham cubes, and spring onions on the flatbread, and enjoy immediately!
💡 Pro Tips
- ✓Let the mixed dough rest covered for 10 minutes before dividing, since the added protein flour (typically whey or wheat protein isolate) needs extra hydration time to develop gluten structure without becoming tough.timing10 minutes
- ✓Oil your work surface with about 1 teaspoon per portion rather than flouring it, because dry flour would create a raw-tasting crust while oil promotes even Maillard browning in the airfryer's high-velocity hot air.technique1 tsp per portion
- ✓Stretch each dough piece to no thicker than 5mm in the center, since langos relies on rapid moisture evaporation at 180°C to achieve its characteristic crisp-chewy contrast, and thicker dough will stay gummy in the airfryer's shorter cook time versus deep frying.technique5mm thickness
- ✓Flip the flatbread at the 9-10 minute mark (2-3 minutes before the 12-minute total) because the underside cooks faster from direct basket contact, and flipping late ensures both sides reach the same 90-95°C internal doneness without over-drying the first side.timing9-10 minute mark
- ✓Add the cheese topping only in the final 1-2 minutes if returning to the airfryer, since preshredded cheese with cellulose anti-caking agents can scorch above 200°C surface temperature before the toppings underneath warm through.ingredient1-2 minutes
Share this recipe
Prep
15
min
Cook
12
min
Serves
4
people
Level
beginner
Share this recipe
Protein Langos from the Airfryer
Get ready to indulge in a guilt-free twist on the classic Langos with our Airfryer Protein Langos! Packed with protein-rich ingredients like Greek yogurt and whole wheat flour, these crispy delights are not only delicious but also a smart choice for your health. Say goodbye to deep frying and hello to a lighter, mouthwatering treat that’s perfect for any occasion!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 160 g Garlic cream or sour cream (5.65 oz)
- Spring onions
🥩Meat & Seafood(1)
- 150 g Ham cubes (5.29 oz)
🥛Dairy & Eggs(2)
- 100 g Cheese, grated (3.53 oz)
- 1 Egg
🫙Pantry Staples(4)
- 2 tsp Baking powder (about 8 g) (10 ml)
- some extra oiloptional
- 5 g Rapeseed oil (0.18 oz)
- 300 g Spelt flour Type 630 (2.4 cup)
🧂Spices & Seasonings(1)
- 1 tsp Salt (5 ml)
📦Other(1)
- 300 g Skyr (10.6 oz)
👨🍳 Instructions
- 1
Place the ingredients for the dough in the mixing bowl and mix for 2 minutes on dough setting.
- 2
Remove the dough from the mixing bowl and divide it into 4 pieces. Tip: Wet your hands with a little water to easily handle the sticky dough!
- 3
Add some oil to the work surface and shape the dough with your hands.
- 4
Bake in the Airfryer for about 12 minutes at 180°C until golden brown (I flip the flatbread about 2-3 minutes before the end).
- 5
Spread garlic cream or sour cream on top, distribute cheese, ham cubes, and spring onions on the flatbread, and enjoy immediately!
💡 Pro Tips
- ✓Let the mixed dough rest covered for 10 minutes before dividing, since the added protein flour (typically whey or wheat protein isolate) needs extra hydration time to develop gluten structure without becoming tough.timing10 minutes
- ✓Oil your work surface with about 1 teaspoon per portion rather than flouring it, because dry flour would create a raw-tasting crust while oil promotes even Maillard browning in the airfryer's high-velocity hot air.technique1 tsp per portion
- ✓Stretch each dough piece to no thicker than 5mm in the center, since langos relies on rapid moisture evaporation at 180°C to achieve its characteristic crisp-chewy contrast, and thicker dough will stay gummy in the airfryer's shorter cook time versus deep frying.technique5mm thickness
- ✓Flip the flatbread at the 9-10 minute mark (2-3 minutes before the 12-minute total) because the underside cooks faster from direct basket contact, and flipping late ensures both sides reach the same 90-95°C internal doneness without over-drying the first side.timing9-10 minute mark
- ✓Add the cheese topping only in the final 1-2 minutes if returning to the airfryer, since preshredded cheese with cellulose anti-caking agents can scorch above 200°C surface temperature before the toppings underneath warm through.ingredient1-2 minutes