National Dishes of the World

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Lángos (fried flatbread)
Photo: sikeri, CC BY-SA 4.0, Wikimedia Commons

snack vegetarian

Lángos (fried flatbread)

lángos

Fried yeast-dough flatbread rubbed with garlic and topped with soured cream and grated cheese – Hungarian street food.

Eaten in: Hungary

Prep
25 min
Cooking
20 min
Resting
1 h
Total
1 h 45 min
Servings
6

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About the dish

Lángos is a large, flat round of yeast dough, often made with potato, deep-fried until the edges are crisp and the middle stays soft and puffy. The classic way is to brush it with garlic mixed with oil or water, spread it with soured cream and scatter it with grated cheese. Hungarians buy it at markets, at thermal baths and around Lake Balaton, and modern stalls also offer versions with sausage, ham or cabbage. It is eaten hot, by hand, before the cream has a chance to slide off.

Main ingredients

  • wheat flour
  • yeast
  • potatoes
  • garlic
  • soured cream
  • hard cheese

More: Wikipedia (en)

Recipe

Lángos (fried flatbread)

https://foodmap.ominuvo.com/dish/langos

Ingredients

6 servings

6 servings

Method

  1. Dissolve the yeast and sugar in half the milk and leave for 10 minutes.

  2. Mix the flour with the potato and salt, add the yeast mixture and remaining milk and knead into a soft, smooth dough. Cover and leave to rise for an hour.

  3. Divide the dough into 6 pieces. With oiled hands, stretch each into a round about 18 cm across, thinner in the middle than at the edges.

  4. Heat the oil in a wide pan to about 180°C and fry the breads for 1–2 minutes on each side until golden. Drain on paper.

  5. Crush the garlic and mix it with the oil. Brush it over the hot breads, spread with soured cream and sprinkle with cheese. Serve at once.

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