This deep fried flatbread is a common street food in Hungary where it is served warm with sour cream and grated cheese, rubbed with garlic or garlic butter, or doused with garlic water.
By Zita Nagy
- 300 g all-purpose flour
- 7 g dried (instant) yeast
- 250 ml water
- ½ teaspoon salt
- sunflower oil for frying
- toppings: sour cream, grated cheese, garlic
- In a mug dissolve the salt in the water. In a bowl combine the sifted flour with the yeast. Add salty water to it and stir through (if it’s very sticky, add a little bit more flour). Work the dough with a wooden spoon or with your hands until the dough comes off the bowl and gets smooth. Leave the dough in the bowl, cover with a clean cloth and let it rise for 30-40 minutes or until it has doubled in bulk.
- Once it is rested, carefully tip out the dough onto a floured surface, stretch out into a square and cut out about 10 cm (3,93 inch) round shapes with a big glass (big cookie cutter also good). Stretch out each piece with your fingers into a rund shape with the centre being thinner than the edges. Let the pieces rest for another 30 minutes on the floured surface.
- In a saucepan heat sunflower oil. Place lángos into the hot oil, fry it on one side until golden brown then turn. Repeat with the remaining lángos dough.
- Serve while it’s hot. You can eat it simple or sprinkle with chopped garlic or douse with garlic water and top with grated cheese and sour cream.