{"id":13400,"date":"2026-10-11T23:14:06","date_gmt":"2026-10-11T20:14:06","guid":{"rendered":"https:\/\/andrestover.com\/?p=13400"},"modified":"2026-10-11T23:14:08","modified_gmt":"2026-10-11T20:14:08","slug":"langos-hungarian-flatbread","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/langos-hungarian-flatbread\/","title":{"rendered":"L\u00e1ngos \u2013 Ungari lameleib"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">L\u00e1ngos on Ungari kalssikaline p\u00e4rmitaigna lameleib, mida valmistatakse kas praeahjus v\u00f5i pannil praadides seda rohke \u00f5liga. Seda leiba s\u00fc\u00fcakse klassikaliselt hapukoore ja riivjuustuga ning kattele lisatakse ka purustatud k\u00fc\u00fcslauku.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-vivid-red-color\">Valmistamise aeg: Taigna valmistamine ja kerkimine umbes 2 tundi, praadimine 15 minutit<br>Tase: Lihtne<br>Kogus: Viis lameleiba<\/mark><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Koostisosad:<\/span><br>250 g k\u00e4esooja piima<br>25 g p\u00e4rmi<br>0,5 tl meresoola<br>1 spl suhkrut<br>300 g jahu<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Praadimiseks umbes 100 ml taime\u00f5li<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Lameleibade katmiseks umbes 100 g hapukoort<br>3 keskmist k\u00fc\u00fcslauguk\u00fc\u00fcnt purustatult<br>Hollandi t\u00fc\u00fcpi riivjuustu leibadele peale raputamiseks<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Rohelist sibulat garneerimiseks<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Valmistamine:<\/span><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Lahusta p\u00e4rm k\u00e4esoojas piimas, lisa suhkur ja meresool ning jahu. Sega \u00fchtlaseks taignaks. Tainas on pigem kleepuv ja pehme. Tainas ei tohi olla liiga sitke, siis ei kerki lameleib praadimisel h\u00e4sti.<\/li>\n\n\n\n<li>Lase taignal soojas kohas kerkida umbes 2 tundi kuni taigna kogus on kahekordistunud ja taigna pinnale on hakanud tekkima suured mullid.<\/li>\n\n\n\n<li>Kastme jaoks purusta k\u00fc\u00fcslaugud, sega hapukoorega, soovi korral lisa ka natuke meresoola.<\/li>\n\n\n\n<li>Kuumuta pannil \u00f5li keskmisest k\u00f5rgemale kuumusele.<\/li>\n\n\n\n<li>Kummuta kerkinud tainas jahuga \u00fclepuistatud t\u00f6\u00f6pinnale. Vormi taignast ketas, l\u00f5ika see viieks osaks. Tee tiagnarulliga v\u00f5i lihtsalt k\u00e4tega vormised taignat\u00fckid lamedaks ning prae \u00f5lis. Kuna tainas on pehme ja p\u00e4rm on tekitanud sinna hulganisti \u00f5humulle, siis kerkib lameleib praadides \u00f5huliseks ja j\u00e4\u00e4b seest h\u00e4sti pehmeks.<\/li>\n\n\n\n<li>T\u00f5sta valmis lameleivad l\u00f5ikelauale, m\u00e4\u00e4ri igale leivale umbe 1,5 spl jahu k\u00fc\u00fcslaugu-hapukoore segu ning raputa peale peot\u00e4is riivjuustu.<\/li>\n\n\n\n<li>Valmista sedasi k\u00f5ik lameleivad. Leibu pn lihtsam s\u00fc\u00fca kui neid s\u00f6\u00f6mise ajal noaga t\u00fckkideks l\u00f5igata. Serveerimisel v\u00f5ib leibadele peale raputada hakitud rohelist sibulat<br>Valmis!<\/li>\n<\/ol>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2026\/10\/Langos_blog1-1024x681.jpg\" alt=\"\" class=\"wp-image-13404\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2026\/10\/Langos_blog1-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2026\/10\/Langos_blog1-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2026\/10\/Langos_blog1-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2026\/10\/Langos_blog1.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<div id=\"themify_builder_content-13400\" data-postid=\"13400\" class=\"themify_builder_content themify_builder_content-13400 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>L\u00e1ngos on Ungari kalssikaline p\u00e4rmitaigna lameleib, mida valmistatakse kas praeahjus v\u00f5i pannil praadides seda rohke \u00f5liga. Seda leiba s\u00fc\u00fcakse klassikaliselt hapukoore ja riivjuustuga ning kattele lisatakse ka purustatud k\u00fc\u00fcslauku. Valmistamise aeg: Taigna valmistamine ja kerkimine umbes 2 tundi, praadimine 15 minutitTase: LihtneKogus: Viis lameleiba Koostisosad:250 g k\u00e4esooja piima25 g p\u00e4rmi0,5 tl meresoola1 spl suhkrut300 g [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":13403,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[408,19],"tags":[459,461,445],"class_list":["post-13400","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-leib","category-rahvustoidud","tag-garlic","tag-sour-cream","tag-hungary","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"ee","enabled_languages":["en","ee"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"ee":{"title":true,"content":true,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/13400","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=13400"}],"version-history":[{"count":20,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/13400\/revisions"}],"predecessor-version":[{"id":13422,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/13400\/revisions\/13422"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/13403"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=13400"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=13400"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=13400"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}