Put all the ingredients in a large mixing bowl, apart from the water. Pour some warm water, about a cup (200 ml), and start mixing everything by hand or with a dough mixer.
Knead everything well, gradually adding water until you get a homogeneous dough, which comes off the bowl's walls. Cover the dough with a kitchen towel and leave it to rise in a warm place for about half an hour until it doubles in volume.
After the dough has risen, we can put it on a working table. Because the dough will be fried, I recommend that the work table be greased with oil to work easier. From the dough, we will make balls of about 200 g, and we will work them individually.
Grease your hands with oil, take a ball of dough that you will stretch, either on the work table or in your hands. Stretch the dough as thin as possible, but be careful not to break or become more extensive than the pan in which you will fry it.
Heat oil in a larger pan or saucepan. The amount of oil must be sufficient so that the dough can float to the surface. When the oil is hot enough, put into frying the stretched dough.
Fry for about a minute until golden, then turn the langos on the other side and fry for another minute. Remove the langos on a paper towel to drain the excess oil, cool slightly and continue with the rest of the dough.
Served hot with sour cream and grated cheese.