About this Dish
Hungary's favourite street food — deep-fried flatbread eaten hot with soured cream and grated cheese, or garlic butter, or both. Sold at markets, fairs and beach resorts across Hungary. The dough must be soft and slightly yeasted — the frying creates a crispy exterior with a soft, doughy interior. Langos is associated with Hungarian summer and nostalgia.
IngredientsServes 2
🌾Plain flour, 500g plus extra for dusting
🧂Fine salt, 1 tsp
🍬Caster sugar, 1 tsp
🫧Fast-action dried yeast, 7g (1 sachet)
🥛Warm whole milk, 300ml
🫙Soured cream, 200g to serve
🧀Mature cheddar or Trappist cheese, 150g finely grated, to serve
🧄Garlic, 3 cloves minced and mixed with 50g melted butter, to serve
🫒Sunflower oil, 1 litre for deep frying
Method
1
Combine the flour, salt, sugar and yeast in a large bowl and make a well in the centre. Pour in the warm milk and mix with your hands until a soft, slightly sticky dough comes together — do not add extra flour yet, as the stickiness is what gives lángos its light texture.2
Turn the dough out onto a lightly floured surface and knead for about 8 minutes until smooth and elastic. Place it back in the bowl, cover with a clean tea towel and leave in a warm spot for 1 hour, or until doubled in size.3
Once risen, divide the dough into 6 equal pieces. On a lightly floured surface, stretch and press each piece gently with your hands into a rough oval or circle about 5mm thick — do not use a rolling pin, as hand-stretching keeps the dough airy.4
Heat the sunflower oil in a deep, wide pan to 175°C. If you do not have a thermometer, drop a small piece of dough in — it should sizzle immediately and float to the surface. Fry the lángos one or two at a time for about 2–3 minutes per side, until deeply golden and puffed up.5
Remove with a slotted spoon and drain briefly on kitchen paper. Serve immediately while hot — spread generously with garlic butter, top with a dollop of soured cream and finish with a big handful of grated cheese, or pile on all three at once the way they do at Hungarian fairs.6
Lift out with a slotted spoon and drain briefly on kitchen paper. Eat immediately while hot — brush generously with the garlic butter, then spoon over soured cream and pile on the grated cheese. In Hungary, you get all three.User Reviews
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