Gluten-Free Savory Langos with Smoked Trout
A crisp, golden fried flatbread topped with rich sour cream, savory smoked trout, and fresh spring onions. It provides a comforting, gluten-free treat packed with quality protein.
Prep
10 min
Cook
6 min
Total
46 min
Makes
1 serving
Created together. Shared with you.
Made by Melanie + Lila
Melanie created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthComfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Well-nourished skin
Support from the whole plate
Regular meals with enough protein, plants and fats support overall nourishment. Think consistency, not one miracle ingredient.
Notice: consistency + hydration
Protein consistency
Make a nourishing habit easier
This is another practical opportunity to include protein and varied whole foods—small habits that are easier to repeat than a perfect diet.
Notice: protein across the day
Clearer, simpler choices
Let the recipe do the thinking
Clear steps and a complete plate mean fewer decisions when focus is in short supply—and a more substantial meal once you are done.
Notice: focus + energy later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
6 min
Total
46 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Large skillet · Whisk · Mixing bowl
Time saver
Store leftover fried dough without toppings in an airtight container for up to 2 days; reheat in a toaster oven at 350°F (175°C) for 3 minutes.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 11 steps complete
Next: Whisk together 0
- 01
Whisk together 0
In a medium mixing bowl, whisk together 0.5 cups of gluten-free flour blend, 0.25 teaspoons of instant yeast, and 0.25 teaspoons of fine salt.
Tap card to mark done - 02
Add 0
Add 0.25 cups of warm water and stir until a sticky dough forms.
Look for: a sticky dough forms
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Cover the bowl with a clean towel…
Cover the bowl with a clean towel and set aside at room temperature for 30 minutes to let the dough rest and slightly puff.
Allow: 30 minutes
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Heat 1 tablespoon of olive oil in…
Heat 1 tablespoon of olive oil in a skillet over medium heat, around 350°F (175°C).
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Dampen your hands with a drop of…
Dampen your hands with a drop of water, divide the dough into 1 piece, and gently stretch it into a flat round disk about 0.5 inches (1.25cm) thick.
Ready when: everything is assembled and ready to enjoy
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Place the dough round into the hot…
Place the dough round into the hot oil and fry for 3 minutes on the first side until golden brown.
Look for: golden brown
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Flip carefully with tongs and cook for…
Flip carefully with tongs and cook for another 2 to 3 minutes until crisp and golden on both sides.
Look for: crisp and golden on both sides
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Transfer the cooked flatbread to a plate…
Transfer the cooked flatbread to a plate lined with a paper towel to drain excess oil for 1 minute.
Allow: 1 minute
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Spread 2 tablespoons of sour cream evenly…
Spread 2 tablespoons of sour cream evenly over the top of the warm flatbread.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done - 10
Flake 60 grams of smoked trout over…
Flake 60 grams of smoked trout over the sour cream layer and sprinkle with 1 tablespoon of finely chopped spring onion.
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Serve immediately while warm
Serve immediately while warm.
Ready when: everything is assembled and ready to enjoy
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