Langos Hungarian Fried Flatbread

Langos is a Hungarian flatbread a gloriously indulgent street food that simply must be topped with sour cream (tejfol) and grated cheese.

Cooking something very new may be intimidating but these are really easy to cook and aside from proving time, they are very quick too!

Hungarian Fried Bread

When you think of the food and drink of Hungary, your first thought would be goulash or gulyas as we spell it here! Or maybe even chicken paprikash?

But for me, there are three things on a Hungarian menu that you must try!

The first is palinka, a Hungarian fruit brandy and if you can you must try the homemade stuff!

The second is porkolt, a thick meat stew that many confuse for gulyas.

And last but not least Langos, pronounced langosh! It is a Hungarian flatbread often fried in lard, although I use oil. If you are a fan of fried bread these are similar in someways to bannock bread.

A simple but satisfying street food that is available from tiny little shacks across the country.

My recipe is for a “beach” or strand-style munch, it is light and airy and is not to be confused with potato langos. Both are great but this is the one that makes the hairs stand up on the back of my neck.

Frequently Asked Questions

What should I look for in the bread flour?

The best flour to use is a high protein bread flour, take a look at the side of the packet. You want a protein number of 12-13g per 100g.

How do I know when the dough is the right consistency?

This is quite a wet and sticky dough as you can see from the video below the recipe.

The best way to check it is wet enough is to clean and dry your hands, then poke it with a finger. If it sticks to a dry finger and not to a wet one then you are sorted!

How do I form the dough?

This can take a little practice, I have been working on my technique for a while!

The first secret is to oil your hands to stop the dough from sticking. Then it is a case of just stretching and pulling until you have a rough circle.

How do I transfer the dough to the oil?

The dough is soft so can tear under its own weight when transferring the bread to the oil if your mojo ain’t right.

If you want to take a slightly easier route, you can grease some baking parchment. Then drop on the dough and shape it there before sliding into the oil!

Do not be tempted to roll the dough back up if it tears, you want to keep the oil from your hands on the outer surface of the bread.

Serving Suggestions

Langos stalls typically list a whole host of toppings, everything from ketchup to salami gets listed, so you could go to town!

However, despite the choice, you rarely see anyone with anything other than sajtos-tejfölös lángos (cheese and sour cream). If you do you can guarantee they are a tourist lol!

You need two or maybe three things.

1. Sour Cream: Slather that stuff on and don’t go for the low-fat stuff, this is fried bread for goodness sake!
2. Cheese: Hungarian cheese is awful, but it works on this recipe, you should use a relatively mildly flavoured cheese. Something like an ementhal or gouda is fine.
3. Garlic Oil: I have added instructions on how to make this in the recipe below. It is way too pokey for me, but Hungarians and my wife loves the stuff, so I will leave that up to you.

One final note, if I find out any of you have put anything green anywhere near these I will find out and I will hunt you down and have words!

Equipment Used

I only mention brands of equipment if I think that they make a material difference to a recipe. But if you have any questions feel free to ask them in the comments section below the recipe.

• Stovetop.
• Small saucepan or microwave to heat the milk.
• 28cm or 11″ frying pan.
• Kicthen tongs.
• Kitchen paper.
• Mixing bowl.
• Weighing scales and or measuring cups, jugs and spoons.
• Chopping board.
• A jar for mixing the garlic sauce.