Lángos (hungarian fried flatbread)
Discover the authentic taste of Hungary with our Lángos recipe! This traditional fried flatbread offers a delightful crispy texture and rich flavor, made from simple ingredients like milk, yeast, sugar, all-purpose flour, and salt. Perfect for a satisfying snack or a unique meal companion.
- 08 Apr 2025
- Cook time 40 min
- Prep time 65 min
- 6 Servings
- 5 Ingredients
Lángos is a beloved Hungarian street food, often enjoyed fresh off the fryer and topped with a variety of delicious toppings like garlic, cheese, or sour cream. This recipe is a classic version of the deep-fried flatbread, offering a crispy exterior and soft, fluffy interior that is irresistible.
Ingredients:
Instructions:
- Warm the milk until it is comfortably warm to the touch (approximately 100°F or 38°C). Avoid overheating.
- In a small bowl, combine the warm milk, yeast, and sugar. Stir until the yeast and sugar dissolve completely.
- Let the mixture sit for about 5-10 minutes until it becomes frothy, indicating that the yeast is active.
- In a large mixing bowl, combine the all-purpose flour and salt.
- Create a well in the center of the flour mixture.
- Pour the frothy yeast mixture into the well.
- Gradually mix the ingredients together until a dough begins to form. You can start with a spoon and then use your hands. The dough should be soft and slightly sticky.
- Transfer the dough to a lightly floured surface.
- Knead the dough for about 8-10 minutes until it is smooth and elastic. If the dough is too sticky, you can add a small amount of flour as needed, but be careful not to overdo it.
- Place the kneaded dough in a lightly greased bowl.
- Cover the bowl with a clean kitchen towel or plastic wrap.
- Allow the dough to rise in a warm place for about 1-1.5 hours, or until it has doubled in size.
- Once the dough has risen, punch it down to release the air.
- Divide the dough into 6-8 equal pieces, depending on how large you want each lángos to be.
- On a lightly floured surface, shape each piece into a ball and then gently flatten each ball into a disk, roughly 1/4 inch (0.6 cm) thick. Make sure to stretch the edges slightly thinner than the center to avoid a doughy middle.
- Place the shaped disks on a floured surface or tray.
- Cover them with a clean kitchen towel and let them rest for about 20-30 minutes.
- In a large frying pan or heavy-bottomed pot, heat about 1 inch (2.5 cm) of oil (vegetable or sunflower oil works well) over medium-high heat until it reaches approximately 350°F (175°C). You can test the oil by dropping a small piece of dough in; it should sizzle and rise to the surface.
- Carefully lower one dough disk into the hot oil. Fry for about 2-3 minutes on each side, or until golden brown and puffed up.
- Use a slotted spoon to remove the fried lángos and place it on a paper towel-lined plate to drain any excess oil.
- Repeat with the remaining dough disks.
- Lángos can be served plain or with a variety of toppings. Popular options include garlic oil, sour cream, grated cheese, or even sweet toppings like powdered sugar and jam.
- Serve warm and enjoy!
Tips:
- Use lukewarm milk to activate the yeast more effectively. If the milk is too hot, it can kill the yeast.
- Allow the dough to rise in a warm, draft-free area. This ensures the yeast ferments properly, giving the dough a nice rise.
- When frying, make sure the oil is hot enough (around 350°F or 175°C) to prevent the lángos from becoming greasy. Use a thermometer for accuracy.
- Drain the fried lángos on paper towels to remove any excess oil before adding your desired toppings.
- Experiment with toppings: traditional options include garlic butter, sour cream, grated cheese, but you can also try sweet versions with powdered sugar or fruit preserves.
With these simple steps and handy tips, you'll be able to create authentic Hungarian Lángos right in your own kitchen. This tasty fried flatbread is perfect for a snack, appetizer, or even a meal. Enjoy it with your favorite toppings for a delightful culinary experience.
| Nutrition Facts | |
|---|---|
| Serving Size | 100 grams |
| Energy | |
| Calories 250kcal | 12% |
| Protein | |
| Protein 9g | 6% |
| Carbohydrates | |
| Carbohydrates 50g | 14% |
| Fiber 2.10g | 6% |
| Sugar 2.98g | 3% |
| Fat | |
| Fat 1.51g | 2% |
| Saturated 0.33g | 1% |
| Cholesterol 2.00mg | - |
| Vitamins | |
| Vitamin A 24ug | 3% |
| Choline 14mg | 2% |
| Vitamin B1 0.30mg | 25% |
| Vitamin B2 0.09mg | 7% |
| Vitamin B3 1.37mg | 9% |
| Vitamin B6 0.09mg | 5% |
| Vitamin B9 36ug | 9% |
| Vitamin B12 0.24ug | 10% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 0.05mg | 0% |
| Vitamin K 0.23ug | 0% |
| Minerals | |
| Calcium, Ca 66mg | 5% |
| Copper, Cu 0.14mg | 15% |
| Iron, Fe 0.76mg | 7% |
| Magnesium, Mg 27mg | 7% |
| Phosphorus, P 130mg | 10% |
| Potassium, K 170mg | 5% |
| Selenium, Se 13ug | 24% |
| Sodium, Na 340mg | 23% |
| Zinc, Zn 0.96mg | 9% |
| Water | |
| Water 44g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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