Hungarian recipe
How to make Lángos
lángos
All of Hungary, a favourite at markets and beaches
A deep-fried flatbread, crisp outside and soft inside, rubbed with garlic and usually topped with sour cream and grated cheese.
Ingredients
- 400 g plain flour
- 7 g dried yeast and 1 teaspoon sugar
- About 250 ml lukewarm milk or water
- 1 teaspoon salt
- Sunflower oil for frying
- To serve: 2 garlic cloves crushed in a little water, 200 ml sour cream and 100 g grated cheese
Method
- Mix the flour, yeast, sugar and salt, then add the milk and knead for about 5 minutes into a soft, smooth dough.
- Cover and leave in a warm place for about 1 hour, until doubled in size.
- Divide the dough into 4 pieces. With oiled hands, stretch each one into a round about 1 cm thick.
- Heat about 3 cm of oil in a deep pan to about 175°C. Never leave hot oil alone, and keep children away from the pan. Fry the lángos one at a time for 2 to 3 minutes on each side, until golden.
- Drain on kitchen paper, brush with garlic water, spread with sour cream and sprinkle with cheese. Eat warm.
Made it at home? Tick it off and it goes into your kitchen passport.
The name comes from láng, the Hungarian word for flame. Lángos was once baked at the front of the bread oven while it heated up.
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