Langos is a Hungarian flatbread a gloriously indulgent street food that simply must be topped with sour cream (tejfol) and grated cheese!
Hungarian Fried Bread.
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 and 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.
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 a potato langos. Both are great but this is the one that makes the hairs stand up on the back of my neck!
This recipe is simple, you need the right flour and just enough liquid.
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.
Then the liquid, add the water and keep back 10ml or so. Mix with a knife and then in with one hand.
Bring it together and add just a smidge more water until it sticks to your hand when all mixed in.
It is a wet and sticky dough as you can see from the video.
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!
Forming the Bread.
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.
It really is a case of just stretching and pulling until you have a rough circle. But the dough is soft so can tear under its own weight if your mojo aint right.
Do not be tempted to roll the dough back up if this happens, you want to keep the oil form your hands on the outer surface of the bread.
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!
Langos stalls typically list a whole host of toppings, everything from ketchup to salami gets listed.
But NO ONE goes anywhere near that nonsense.
You need two or maybe three things.
- Sour Cream: Slather that stuff on and don’t go for the low fat stuff, this is fried bread for goodness sake!
- Cheese: Hungarian cheese is awful, but it works on this recipe, use a relatively mildly flaovurs cheese. Something like an ementhal or gouda is fine.
- 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!
Langos is a yeasted flatbread from Hungary that is fried and then eaten warm with sour cream, cheese and garlic oil, and yes it is every bit as good as that sounds!
- 150 g (5.3 oz) Strong Bread Flour
- 50 ml Tepid Milk
- 1 Tsp Dried Yeast
- 1/2 Tsp Powdered Sugar
- 1/2 Tsp Salt
- 55 ml (1.85 fl oz) Tepid Water
- Oil for Frying
For the Toppings:
- 50 ml (1.7 fl oz) Water
- 50 ml (1.7 fl oz) Rape Seed or Canola Oil
- 2 Garlic Cloves
- 50 g (1.75 oz) Grated Cheese
- 100 g (3.5 oz) Sour Cream
- Heat the milk so that it becomes blood temperature.
- Mix in the yeast and powdered sugar and allow to sit for 10 minutes.
- Add the flour to a bowl with the salt, mix together and form a well.
- Pour in the yeasted milk and most of the tepid water.
- Stir together with the back of a knife until it becomes almost a single mass.
- Finish this process with your hands, you just want to form a ball add more liquid if required. *See notes above on consistency*
- Cover and allow to prove for an hour, you want the dough to double in size.
- Whilst the dough is prooving chop the garlic as finely as you can and add to a jar.
- Add the canola oil and water and give it a shake, shake again before adding to the finished langos.
- Heat 2-2.5cm of oil in a wide frying pan to 170C or 340F.
- Oil your hands and grab half of the dough and form a rough circle, with the dough thicker at the edges than the centre.
- Carefully place in the hot oil and cook for two minutes each side.
- Repeat with the reaming dough.
- Drain off any excess oil then whilst warm top with sour cream, grated cheese and some of the garlic oil.
Amount Per Serving: Calories: 764Total Fat: 50gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 34gCholesterol: 56mgSodium: 779mgCarbohydrates: 61gFiber: 2gSugar: 3gProtein: 18g
Calorific details are provided by a third-party application and are to be used as indicative figures only.