Lángos - Hungarian Flatbread
Lángos is a traditional Hungarian food that was originally baked from bread dough when bread was still baked in ovens. Over the centuries, it has become popular at markets and beaches, especially when served with sour cream and garlic and cheese. The outside of the oil-fried dough pancake is crispy, while the inside remains soft and airy. Today, there are many variations, and everyone can eat it with toppings to suit their own taste. Try this authentic recipe and make real Hungarian lángos at home!
Ingredients for this recipe
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
In a small bowl, combine the lukewarm milk, sugar, and yeast. Let it sit for 10 minutes, or until foamy.
2
In a large bowl, whisk together the flour and salt. Add the yeast mixture and lukewarm water. Mix with a wooden spoon or your hands until a soft, slightly sticky dough forms.
3
Cover the dough with a kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size.
4
Lightly flour a surface. Divide the risen dough into 6-8 equal portions, then shape them into balls.
5
With floured hands, flatten each ball into an oval shape, about 1/4 inch (0.5 cm) thick. Let them rest for another 10-15 minutes.
6
In a large skillet or pot, heat the oil over medium-high heat. The oil is ready when a small piece of dough sizzles immediately upon contact.
7
Fry the lángos one at a time in the hot oil for 2-3 minutes on each side, until golden brown and crispy.
8
Remove the lángos from the oil and place on paper towels to drain excess oil. Serve hot with sour cream and garlic, grated cheese, or your favorite toppings.
