Description
Hungarian Langos is a traditional deep-fried flatbread with a crispy golden crust and soft interior, typically topped with garlic, sour cream, and cheese for a rich and savory street food experience.
Ingredients
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon sugar
- 1/2 cup warm milk
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup plain yogurt
- 2 tablespoons vegetable oil
- Oil for frying
- 2 cloves garlic, minced (topping)
- 1/4 cup water (garlic topping)
- 1 cup sour cream
- 1 cup shredded cheese
Instructions
- Mix warm milk, sugar, and yeast; let sit 5–10 minutes until foamy.
- Combine flour and salt in a bowl, then add yogurt, oil, and yeast mixture.
- Knead dough for 5–8 minutes until smooth and elastic.
- Cover and let dough rise for 1 hour until doubled in size.
- Divide dough into 4–6 pieces and let rest 10–15 minutes.
- Heat oil in a deep pan over medium heat.
- Flatten each dough piece into a round shape and fry 2–3 minutes per side until golden.
- Drain on paper towels.
- Mix garlic with water and brush over hot langos.
- Top with sour cream and shredded cheese, then serve immediately.
Notes
- Best served fresh and hot for maximum crispiness.
- Oil must be properly heated to avoid greasy langos.
- Dough can be refrigerated overnight after first rise.
- Can be topped with sweet or savory ingredients.
- Do not microwave leftovers; reheat in oven for best texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Snack / Street Food
- Method: Fried
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 langos
- Calories: 410 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 25 mg
