Langos (Hungarian flatbread)

7 servings

45 minutes

Langos is a famous Hungarian flatbread that combines airy dough and a crispy golden crust. Its origins are rooted in Hungarian culinary traditions, where it served as a quick and hearty snack. Langos is made from yeast dough that is fried in boiling oil until appetizingly golden brown. It is flavored with garlic sauce, sour cream, and grated suluguni cheese, enhancing its tenderness and richness. This street delicacy is popular not only in Hungary but also in neighboring countries. It is served hot, folded in half to preserve its aroma and warmth. Langos is perfect as a snack or an accompaniment to a meal, captivating with its rich flavor and texture.

Energy value per serving

• Calories: 1281.5
• Proteins: 20.6g
• Fats: 85.4g
• Carbohydrates: 109.9g

Ingredients

• Wheat flour: 1000 g
• Garlic salt: 0.5 tsp
• Mineral water with gas: 600 ml
• Finely chopped garlic: 1 head
• Sour cream 25%: 150 g
• Still mineral water: 150 ml
• Vegetable oil: 500 ml
• Dry yeast: 11 g
• Suluguni cheese: 200 g

Cooking steps

1. Mix flour, yeast, salt, and water in a bowl.

   Required ingredients:

   • Wheat flour: 1000 g
   • Dry yeast: 11 g
   • Garlic salt: 0.5 teaspoon
   • Mineral water with gas: 600 ml

2. Knead the yeast dough. If you are used to the sponge method, do it as you prefer. It doesn't matter. Cover the dough with plastic wrap and let it rise in a warm place for about 30 minutes.

3. Meanwhile, prepare the sauce. Peel the garlic, crush it in a mortar or press it with a garlic press.

   Required ingredients:

   • Finely chopped garlic: 1 head

4. Pour cold boiled water over the garlic paste, add a pinch of salt, and stir.

   Required ingredients:

   • Finely chopped garlic: 1 head
   • Still mineral water: 150 ml
   • Garlic salt: 0.5 teaspoon

5. When the dough has increased 2-3 times, remove the plastic wrap.

6. Now the dough needs to be kneaded carefully.

7. Take a small piece of dough from the total mass for one flatbread; its size will depend on the diameter of your frying pan. My diameter is 26 cm, so I took enough dough to fit in my palm. First, roll it into a ball. Then roll it out into a small not-thin flatbread, take it in your hands and gently stretch it. The center of the flatbread should be thinner than the edge.

8. Heat vegetable oil strongly in a cauldron or deep pan, carefully lower the langosh into it. It should float in the oil without touching the bottom. The oil should be boiling.

   Required ingredients:

   • Vegetable oil: 500 ml

9. Fry the langos in boiling oil until golden brown on both sides.

10. Place the ready langosh on a plate covered with a paper towel.

11. Spread with garlic sauce, sour cream, sprinkle with grated cheese, fold in half, and serve immediately.

    Required ingredients:

    • Sour cream 25%: 150 g
    • Suluguni cheese: 200 g