Lángos (hungarian fried flatbread)
Lángos is a traditional Hungarian fried flatbread with a crispy exterior and soft interior, often enjoyed with various toppings. This recipe guides you through making the dough, frying it until golden brown, and serving it fresh.
Cook time 40 min
Prep time 65 min
Ingredients:
1 cup milk (1% fat)1 tsp yeast
1 tsp sugar
3 cups all-purpose white wheat flour
1 tsp salt
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.
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!
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.
Lángos (hungarian fried flatbread) FAQ:
Fry each piece of Lángos for about 2-3 minutes on each side, until they are golden brown and puffed up. This typically takes around 4-6 minutes in total per piece.
Store leftover Lángos in an airtight container at room temperature for up to 1 day, or in the refrigerator for up to 3 days. To reheat, warm them in the oven or air fryer for best texture.
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. You might need to adjust the liquid slightly to achieve a workable dough.
If the dough doesn’t rise, it could be due to inactive yeast. Ensure the yeast is fresh and the milk temperature was not too hot or too cold. Let the dough rise in a warm location, away from drafts.
You can use baking powder as a substitute for yeast, but the texture will differ, resulting in a denser flatbread rather than the light, airy quality that yeast provides.
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.
Nutrition per serving
6 ServingsCalories 250kcal
Protein 9g
Carbohydrates 50g
Fiber 2.10g
Sugar 2.98g
Fat 1.51g
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