Hungarian Langos – Flavorys Recipes

Langos is a traditional Hungarian street food, a deep-fried flatbread, typically topped with garlic, sour cream, and cheese. It’s crispy on the outside, soft on the inside, and can be customized with a variety of toppings. Here’s a delicious recipe for making Hungarian Langos at home!

Ingredients:

For the Dough:

2 1/4 teaspoons active dry yeast (1 packet)
1 cup warm milk (110°F or 43°C)
1 teaspoon sugar
3 cups all-purpose flour
1 teaspoon salt
2 tablespoons vegetable oil (or melted butter)
1/2 teaspoon garlic powder (optional for flavor)
Vegetable oil for frying

For the Toppings:

2-3 cloves garlic, minced (or more if you love garlic)
1/4 cup melted butter (for brushing)
1/2 cup sour cream
1 1/2 cups shredded cheese (traditionally Hungarian cheese like Trappista, or you can use mozzarella or cheddar)
Salt to taste
Fresh parsley (optional, for garnish)

Instructions:

1. Prepare the Yeast Mixture:

In a small bowl, combine the warm milk, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until the yeast becomes foamy and activated.

2. Make the Dough:

In a large mixing bowl, combine the flour, salt, and garlic powder (if using). Add the activated yeast mixture and vegetable oil to the flour mixture. Stir to form a soft dough.
Knead the dough on a floured surface for about 5-7 minutes, or until it becomes smooth and elastic. Alternatively, you can use a stand mixer with a dough hook to knead the dough.

3. Let the Dough Rise:

Place the dough in a lightly oiled bowl, cover it with a clean towel, and let it rise in a warm place for about 1 to 1 1/2 hours, or until it doubles in size.

4. Shape the Langos:

Once the dough has risen, punch it down and divide it into 8 equal portions (for medium-sized langos). Roll each portion into a ball, then flatten it into a disk about 6-8 inches in diameter using your hands or a rolling pin. The dough should be thick and slightly puffy in the middle, with a slightly thinner edge.

5. Fry the Langos:

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