Langos is a delicious fried flatbread from Hungary that you can cover in a mix of toppings like sour cream and cheese, mince, or sugar and cinnamon for a sweet option. Here's how to make it at home.
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Category
Breakfast
Servings
6
Prep time
1 hour
Cook time
10 minutes
Lángos is a delicious fried flatbread from Hungary that you can cover in a mix of toppings like sour cream and cheese, mince, or sugar and cinnamon for a sweet option. Here's how to make it at home.
Ingredients
- 3 cloves garlic, finely grated
- 50ml (about 1.7 fl oz) olive oil
- 500g (about 1.1 lbs) flour
- 7g (¼ oz) dry yeast
- 8g (about ¼ oz) sugar
- 12g (about ½ oz) salt
- oil, for frying
- sour cream, to serve
- gouda cheese, to serve
Directions
To make the garlic oil: In a jar, combine the olive oil, grated garlic, and 50ml (1.7 fl oz) water. Secure the lid and shake well. Refrigerate for 1-3 hours to infuse the flavours.
- In a bowl, combine 350ml (about 12 fl oz) warm water with the yeast and sugar. Stir until the yeast and sugar are completely dissolved.
- In a separate bowl, mix the flour and salt. Create a well in the centre and pour in the yeast mixture. Mix thoroughly until it forms a dough. Knead for 6-8 minutes, or until smooth. Cover with a tea towel and leave to rest in a warm place for 30 minutes.
- After resting, add the garlic oil to the dough. Using your fingers, lift and fold the dough from the bottom to evenly distribute the oil.
- Cut the dough into 6 even balls. Turn each one in your hands to create a smooth, round ball. Place them on a plate, ready for cooking.
- Heat the oil to 170°C (about 338°F). Take each dough ball and stretch it into a flat, round shape, making sure the edges are thicker than the middle. Carefully lay each piece into the hot oil and fry for 4-5 minutes on each side until golden brown and cooked through. Remove from the oil and place onto a rack to drain.
- Serve the Lángos topped with sour cream and grated Gouda cheese.
