Hungarian
Lángos
A classic Hungarian fried flatbread, crisp and blistered outside with a soft, chewy center. It is finished the traditional way with garlic, tejföl, and grated cheese while still hot.
Watch it madeAndy Cooks · 1:01
Ingredients
- Plain flour250g
- Fresh yeast10g
- Lukewarm milk75ml
- Lukewarm water75ml, plus more if needed
- Sugar1/2 tsp
- Fine salt1 tsp
- Sunflower oil1 tsp, plus plenty for frying
- Garlic2 cloves
- Water for garlic wash2 tbsp
- Tejföl or full-fat sour cream120g
- Grated Trappista or mild semi-hard cheese80g
Method
- Crumble the fresh yeast into the lukewarm milk, add the sugar, stir, and let it stand for 10 minutes until foamy.
- Put the flour and salt in a bowl, add the yeast mixture, lukewarm water, and 1 teaspoon oil, then knead for 8 to 10 minutes until the dough is soft, smooth, and slightly tacky.
- Cover the bowl and let the dough rise in a warm place for 45 to 60 minutes, until doubled in size.
- Finely grate or crush the garlic, mix it with 2 tablespoons water and a pinch of salt, and set aside for brushing.
- Turn the risen dough onto a lightly oiled surface and divide it into 2 equal pieces.
- With oiled hands, gently stretch each piece into a round about 20cm wide, keeping the center thinner and the rim slightly thicker.
- Heat 4 to 5cm sunflower oil in a wide pan to 175°C.
- Fry one lángos at a time for 1 to 2 minutes per side, until puffed, blistered, and deep golden.
- Drain briefly on paper towel, then brush the hot surface with the garlic water.
- Spread each lángos with tejföl, scatter generously with grated cheese, and serve immediately.
Common questions
Can I substitute instant or active dry yeast for fresh yeast in lángos dough?
Yes. Use about one-third the weight of fresh yeast in instant yeast, or about half in active dry yeast. If using active dry yeast, dissolve it in the lukewarm milk first and let it foam before mixing.
How long does lángos dough need to rise, and how do I know it’s ready?
Usually 45 to 60 minutes in a warm spot, until doubled in size. It’s ready when it looks puffy and airy, and a gentle finger press leaves an indentation that slowly springs back.
What are the most common mistakes when frying lángos?
The biggest mistakes are oil that’s too cool, which makes the dough greasy, and oil that’s too hot, which browns the outside before the center cooks. Also avoid overworking the dough after rising.
Can I make lángos ahead or store leftovers?
Lángos is best fresh, but leftovers can be cooled completely and stored airtight in the fridge for 1 day. Reheat in a hot oven or air fryer until crisp again. The dough can also be refrigerated after the first rise.
What are the best toppings and serving ideas for lángos?
The classic topping is garlic wash, sour cream, and grated mild cheese. You can also add ham, spring onions, or a little chili. Serve immediately after frying, while the crust is crisp and the center is soft.