Lángos – Hungarian Flatbread
Lángos is a classic Hungarian yeast-based flatbread, baked in the oven or fried in plenty of oil. Traditionally, it’s eaten with sour cream and grated cheese, with crushed garlic added to the topping.
Preparation time: Dough preparation and rising take about 2 hours; frying takes 15 minutes
Difficulty: Easy
Yield: Five flatbreads
Ingredients:
250 g lukewarm milk
25 g yeast
0.5 tsp sea salt
1 tbsp sugar
300 g flour
About 100 ml vegetable oil for frying
For the topping: about 100 g sour cream
3 medium garlic cloves, crushed
Grated Dutch-style cheese for sprinkling
Green onions for garnish
Instructions:
- Dissolve the yeast in the lukewarm milk, then add the sugar, sea salt, and flour. Mix into a smooth dough. The dough should be soft and rather sticky; it should not be too tough, or the flatbread will not rise well during frying.
- Let the dough rise in a warm place for about 2 hours, until it has doubled in volume and large bubbles have started to form on the surface.
- For the sauce, crush the garlic and mix it with the sour cream; add a little sea salt if desired.
- Heat the oil in a pan over medium-high heat. 5. Turn the risen dough out onto a floured work surface. Shape the dough into a disc and cut it into five pieces. Flatten the pieces of dough using a rolling pin or simply your hands, then fry them in oil. Since the dough is soft and the yeast has created plenty of air bubbles, the flatbread puffs up while frying and remains very soft on the inside.
- Place the finished flatbreads on a cutting board, spread about 1.5 tablespoons of the garlic-sour cream mixture onto each one, and sprinkle a handful of grated cheese over the top.
- Prepare all the flatbreads in this way. The breads are easier to eat if you cut them into pieces with a knife while eating. You can sprinkle chopped green onions over the breads when serving.
Ready!
