Langos
A saucer-sized disk of yeasted dough deep-fried until crisp outside and fluffy inside, then rubbed with garlic and topped with sour cream and grated cheese. A popular street-food snack.
Langos Eger Hungary: sikeri, CC BY-SA 4.0 (Wikimedia Commons)
Where it comes from
Langos is a staple of markets and fairs in Hungary and neighboring countries. It was traditionally baked in a bread oven and today is deep-fried to order.
Explore the cuisine of Hungary.
Recipe
Make Langos at home
Ingredients
- 3 cups (375 g) flour
- 1 tsp instant yeast
- 1/2 tsp sugar
- 1 tsp salt
- 3/4 cup (180 ml) warm milk or water
- 1 medium potato, boiled and mashed (optional)
- Oil for frying
- 2 garlic cloves, crushed in water
- Sour cream
- 1 cup grated cheese
How it's made
- Mix flour, yeast, sugar, salt, potato and liquid into a soft, slightly sticky dough.
- Knead briefly and let rise until doubled, about 1 hour.
- Divide into 6 pieces and let rest 15 minutes on an oiled surface.
- Stretch each into a 6-inch disk with a thinner center.
- Fry in 2 inches of 350 F (175 C) oil for about 1 to 2 minutes per side until golden.
- Drain, brush with garlic water and top with sour cream and cheese.
Variations
- Sweet langos with powdered sugar or jam.
- Langos with ham and sour cream.
- Mushroom and cheese topping.
Cook’s tip: Oil your hands to stretch the sticky dough easily without adding extra flour.
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About this page
Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.
Photo credit
- Langos Eger Hungary: sikeri, CC BY-SA 4.0 (Wikimedia Commons)