Authentic Hungarian Langos Recipe

Ingredients

500 grams of all-purpose flour
2 teaspoons of active dry yeast
1 teaspoon of sugar
1 teaspoon of salt
350 ml of warm water
2 tablespoons of vegetable oil
Oil for frying
2 cloves of garlic, crushed
200 grams of grated cheese
200 grams of sour cream

Steps and instructions

In a large bowl, combine the flour, yeast, sugar, and salt.
Gradually add the warm water and vegetable oil to the flour mixture while stirring to combine.
Knead the dough on a lightly floured surface until it becomes smooth and elastic, about 10 minutes.
Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place until it doubles in size. This should take about 1-2 hours.
Punch down the dough and divide it into equal-sized pieces. Roll each piece into a ball and flatten it with your hands.
Heat the oil in a deep-fryer or large saucepan to 180 degrees Celsius.
Fry the dough pieces one at a time in the hot oil until golden brown, about 2-3 minutes per side.
Remove the langos from the oil using a slotted spoon and drain on paper towels.
Rub each langos with a clove of crushed garlic while still warm.
Top each langos with a generous amount of grated cheese and sour cream before serving.

Tools for making

Large bowl - for mixing the dough ingredients
Measuring cups and spoons - to accurately measure the ingredients
Rolling pin - for rolling out the dough
Deep-fryer or large saucepan - for frying the langos
Slotted spoon - for removing the langos from the oil
Paper towels - to drain the fried langos

Recipe variations

Use whole wheat flour instead of all-purpose flour for a healthier version.
Add herbs, such as parsley or dill, to the dough for extra flavor.
Experiment with different toppings, such as chopped tomatoes, sliced onions, or pickles.
Make a sweet variation by sprinkling the langos with powdered sugar and serving with fruit preserves.
Add grated garlic or minced onion to the dough for a savory twist.
Replace the grated cheese with feta cheese or blue cheese for a more unique flavor profile.
Create a vegetarian version by skipping the cheese and sour cream and topping the langos with grilled vegetables or a fresh salad.
For a spicy kick, sprinkle some chili flakes or drizzle hot sauce over the langos.
Try frying the langos in a combination of butter and oil for a richer taste.
Make mini langos by dividing the dough into smaller portions and frying them into bite-sized pieces.

Recipe overview

Welcome to our recipe for Langos, a traditional Hungarian street food that's absolutely delicious and surprisingly easy to make at home. This deep-fried flatbread is crispy on the outside, soft on the inside, and typically topped with garlic, cheese, and sour cream. Our detailed instructions will take you through the process step by step, from making the dough to frying and garnishing this delectable treat. Expect a hands-on experience that requires kneading dough, frying, and assembling the toppings. The result is a flavorful, comforting dish that's perfect for sharing (or not)! Enjoy the process and the mouthwatering end result. Happy cooking!

Common questions

Can I use instant yeast instead of active dry yeast? Yes, you can use instant yeast instead of active dry yeast. However, you may need to adjust the amount or follow the instructions on the packaging as instant yeast typically requires less proofing time.
Can I use a different type of flour? While all-purpose flour is traditionally used for langos, you can experiment with other types of flour such as bread flour or whole wheat flour if desired. Keep in mind that the texture and taste may vary.
Can I bake langos instead of frying it? Langos is traditionally deep-fried, but if you prefer a healthier alternative, you can try baking it in a preheated oven at 200 degrees Celsius. Brush the langos with oil and bake until golden brown, flipping once during baking.
What can I serve with langos? Langos is commonly served as a savory snack or street food. It pairs well with various toppings such as sour cream, grated cheese, garlic, chopped herbs, or even savory spreads like garlic butter or tomato sauce.
Can I make the dough in advance? Yes, you can prepare the dough in advance. After the first rise, you can refrigerate the dough for up to 24 hours. Just make sure to let it come to room temperature before proceeding with shaping and frying.

Serving dishes and utensils

Mixing Bowl - A large bowl for combining the ingredients and kneading the dough.
Measuring Cups and Spoons - To accurately measure the ingredients.
Rolling Pin - For flattening the dough into desired thickness.
Deep-Fryer or Large Saucepan - Used for frying the langos.
Slotted Spoon - To remove the langos from the hot oil.
Paper Towels - For draining the fried langos.
Garlic Crusher - To crush the garlic cloves for rubbing on the langos.
Grater - For grating the cheese.

Origin stories

Langos, a beloved Hungarian street food, traces its roots back to the Ottoman occupation of Hungary in the 16th century. It's said that the dish was initially baked in brick ovens, but it morphed into a deep-fried delight over the centuries, a change attributed to a lack of ovens among poor communities. These communities would fry the dough over an open fire, giving birth to the contemporary Langos. Today, it is traditionally served rubbed with garlic and topped with cheese and sour cream, a testament to Hungary's love of hearty and comforting foods. Its popularity has spread across borders, making it a must-try delicacy in many Central and Eastern European countries.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.