Lángos
“A deep-fried flatbread often topped with garlic, sour cream, and cheese.”
Flour
Yeast
Water
Garlic
Sour Cream
CheeseWhere it comes from
Lángos is a popular Hungarian street food, especially enjoyed at fairs and markets, with roots in the Ottoman era.
On the Palate
How it's made
6 steps · Show ↓30 min active · 480 min waiting
How it's made
6 steps · Show ↓- 115 min
In a large bowl, combine flour and yeast. Add eggs and yogurt, stirring until a dough forms. Sprinkle in the salt and knead until smooth and elastic, adjusting with flour or yogurt as needed.
Watch outThe dough should be pliant and not too sticky; it should resemble a softer version of egg pasta dough.
- 20 min
Transfer the dough to an oiled bowl, cover it, and let it rise in the refrigerator overnight. This slow rise will develop flavor and texture.
- 310 min
Gently deflate the risen dough and divide it into pieces slightly larger than a ping-pong ball. Flatten each piece by hand into a disk, making the center thin and the edges thicker.
- 41 min
Heat about 2 inches of lard in a pan until a small piece of dough rises to the surface immediately upon being dropped in. Carefully slide a dough disk into the hot oil.
Watch outThe dough should puff up quickly; if not, the oil isn't hot enough or the disk is too thick.
- 52 min
Fry the dough for about 30 seconds on each side until golden brown and puffed. Adjust frying times as needed for subsequent pieces.
- 62 min
Remove the lángos from the oil and drain excess oil. Serve hot with garlic dressing, sour cream, and cheese if desired.
