Hungarian Street Food: Lángos

This deep fried flatbread is a common street food in Hungary where it is served warm with sour cream and grated cheese, rubbed with garlic or garlic butter, or doused with garlic water.

Instructions

  1. In a mug dissolve the salt in the water. In a bowl combine the sifted flour with the yeast. Add salty water to it and stir through (if it’s very sticky, add a little bit more flour). Work the dough with a wooden spoon or with your hands until the dough comes off the bowl and gets smooth. Leave the dough in the bowl, cover with a clean cloth and let it rise for 30-40 minutes or until it has doubled in bulk.
  2. Once it is rested, carefully tip out the dough onto a floured surface, stretch out into a square and cut out about 10 cm (3,93 inch) round shapes with a big glass (big cookie cutter also good). Stretch out each piece with your fingers into a rund shape with the centre being thinner than the edges. Let the pieces rest for another 30 minutes on the floured surface.
  3. In a saucepan heat sunflower oil. Place lángos into the hot oil, fry it on one side until golden brown then turn. Repeat with the remaining lángos dough.
  4. Serve while it’s hot. You can eat it simple or sprinkle with chopped garlic or douse with garlic water and top with grated cheese and sour cream.
  5. Enjoy!
Number of Persons: 
10
Ready In: 
55 min.
Ingredients: 
300 g all-purpose flour
7 g dried (instant) yeast
250 ml water
½ teaspoon salt
sunflower oil for frying
toppings: sour cream, grated cheese, garlic

Contributions

Recipe of dualself

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