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Hungarian Lángos

Hungarian Lángos

Hungarian Lángos

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
Hungarian Lángos


Hungarian Lángos

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.

  • Author: Zita Nagy
  • Prep Time: 40 mins
  • Cook Time: 15 mins
  • Total Time: 55 mins
  • Yield: 10 Lángos 1x


  • 300 g all-purpose flour
  • 7 g dried (instant) yeast
  • 250 ml water
  • 1/2 teaspoon salt
  • sunflower oil for frying
  • toppings: sour cream, grated cheese, garlic


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Enjoy!

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View Comments (13)
  • Hello, I was wanting to make Langos, because my mother always made it for us with her homemade chicken soup. I was born in Hungary, many of the foods are heavy and greasy, but I love bread, and this was one of my favorites with garlic rubbed fresh on it. Yum

  • Just had this at Airlie Markets, Australia. It is “to die for”, SOOOOO yummy!!! The one I had was smothered with sour cream, then sprinkled with a little salt & covered with fine grated cheese, which melted with the warmth of the flatbread. Will definitely be making this at home :)

  • I’ve made this super easy recipe 3 times and it has worked perfectly every time! Soft and light on the inside with just enough crunch on the outside.
    I add caraway seeds and fry the langos in lard, then I serve with chopped garlic in sour cream. This recipe certainly keeps my Hungarian husband happy!

  • Sounds and looks delicious. I saw “langos” mentioned in a book I’m reading (Hawk by Steven Karl Zoltán Brust) and wanted to know more about it. Since he’s of Hungarian descent and uses Hungarian in his books, and I’m a linguist, I knew pretty much* how to spell and pronounce it in Hungarian even though I don’t know the language. Uncle Google brought me here, and I thank you. :-)

    * Couldn’t tell whether it’d be “a” or “á”.

  • I tried to make this Langos and had trouble converting the ingredients into American measurments.
    I have eaten Langos when I was in Hungry
    it is wonderful tasting
    Can you please convert the measurments for me
    Thank you
    Ellen Gossage

  • As a teenager I used to go with my father to the first graders soccer games in Sydney Australia and they used to serve langos at this one stadium. It was the home ground of a Hungarian soccer team. I couldn’t wait until my father’s side played a game at this stadium, I used to look forward to the langos more than the game itself.
    They would serve it nice and hot either plain or with sugar sprinkled on top. It was one of the nicest things ive eaten.
    I haven’t eaten one since then, that was 30 years ago until I saw your recipe today and made it myself. It took me back to my childhood, it was beautiful!

  • I love these ! I’m half Hungarian and have many happy memories of snacking on these on day trips to Miskolc cave baths. One thing i’d like to know is why some recipes use grated potato and some don’t. Whats the difference in the end result please ?

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