Hungarian Lángos

Lángos is a traditional Hungarian fried flatbread—crispy outside, soft and fluffy inside. The classic version is topped with garlic, sour cream, and grated cheese.

Ingredients — 6–8 lángos

• 500 g all-purpose flour
• 7 g instant yeast
• 1 tsp sugar
• 1 tsp salt
• 250 ml warm milk
• 100 ml warm water
• 2 tbsp vegetable oil
• Oil, for frying

For topping:

• 2–3 garlic cloves
• 2–3 tbsp water
• Sour cream
• Grated cheese
• Salt

👩‍🍳 Method

1. Activate the yeast: Mix the warm milk, warm water, yeast, and sugar. Leave for 5–10 minutes.
2. Make the dough: Add flour, salt, and 2 tbsp oil. Knead for 8–10 minutes until smooth and soft.
3. Let it rise: Cover and leave in a warm place for about 1 hour, until doubled in size.
4. Shape: Divide into 6–8 pieces and form into balls. Rest for 10 minutes.
5. Stretch: With lightly oiled hands, stretch each ball into a thin round, leaving the middle slightly thicker.
6. Fry: Heat about 2–3 cm of oil to 175–180°C (350–355°F). Fry each lángos for 1–2 minutes per side, until golden brown.
7. Drain: Place on paper towels to remove excess oil.
8. Top: Rub with crushed garlic mixed with water, spread with sour cream, then add plenty of grated cheese and a little salt.