Lángos is a Hungarian fried flatbread with a crisp, golden outside and a soft, chewy centre. It began as bread dough cooked near the flame of a baking oven; today, it’s commonly fried and topped with garlic, sour cream and grated cheese.
This homemade version makes six lángos. Serve them hot, while the dough is still crisp and the sour cream and cheese are cool and creamy.
Recipe at a Glance
- Prep time: 25 minutes
- Rising time: About 1 hour
- Cook time: 20 minutes
- Total time: About 1 hour 45 minutes
- Makes: 6
Ingredients
For the dough
- 500 g (4 cups) all-purpose flour
- 7 g (2¼ teaspoons) active dry yeast
- 250 ml (1 cup) warm milk
- 100 ml (about ⅓ cup plus 1 tablespoon) warm water
- 1 teaspoon sugar
- 1½ teaspoons salt
- 1 tablespoon neutral oil
- Neutral oil, for deep-frying
For the garlic topping
- 3 garlic cloves, crushed
- 3 tablespoons water
- Pinch of salt
To serve
- 200 g (¾ cup) sour cream
- 150 g (1½ cups) grated cheese, such as Edam, Gouda or Trappista
Instructions
- Activate the yeast. Stir the yeast and sugar into the warm milk. Leave for 5–10 minutes, until foamy.
- Make the dough. In a large bowl, mix the flour and salt. Add the yeast mixture, warm water and tablespoon of oil. Knead for 8–10 minutes, until you have a soft, slightly sticky dough.
- Let it rise. Cover the bowl and leave the dough in a warm place for about 1 hour, until doubled in size.
- Shape the lángos. Turn the dough onto a lightly oiled surface and divide it into six pieces. Shape each piece into a ball, cover and rest for 10–15 minutes. With oiled hands, stretch each ball into a round flatbread, leaving the centre a little thinner than the edges.
- Fry until golden. Heat a deep layer of oil to about 175–180°C (350–355°F). Fry one flatbread at a time for about 1–2 minutes per side, until puffed and golden. Transfer to a paper-towel-lined tray.
- Add the garlic. Mix the crushed garlic, water and salt. Brush a little over each hot lángos.
- Top and serve. Spread with sour cream and sprinkle generously with grated cheese. Serve immediately.
Tips for Soft, Crispy Lángos
- Keep the dough soft. A slightly sticky dough helps make the centre tender after frying.
- Stretch the dough by hand. This keeps the flatbreads rustic and lets you make the centre thinner than the edges.
- Fry in batches. Crowding the pan can cool the oil and make the dough absorb more oil.
- Top just before serving. Lángos is best hot from the pan, before the sour cream softens the crust.
Frequently Asked Questions
What cheese is best for lángos?
Use a mild, easily grated cheese such as Edam, Gouda or Trappista. The traditional topping combines grated cheese with sour cream and garlic.
Can I prepare the dough ahead?
Yes. Cover it and refrigerate after kneading. Let it return to room temperature before shaping and frying.
Why did my lángos turn greasy?
The oil may not have been hot enough, or too many flatbreads may have been added at once. Fry one at a time and let excess oil drain briefly before adding toppings.
Can I add other toppings?
Yes. The classic version is garlic, sour cream and cheese, but lángos can also be served plain or with other sweet or savoury toppings.
Make these golden Hungarian flatbreads for a filling snack or casual meal. Add the garlic, sour cream and cheese while they’re hot, and enjoy them right away.