Langos Hungarian Fried Flatbread Recipe

I love this recipe because it’s a delicious way to relive my childhood and embrace my inner foodie, all while enjoying the perfect crispy, cheesy goodness of homemade langos. Plus, there’s something so satisfying about kneading the dough and watching it transform into warm, golden pillows of comfort topped with tangy sour cream and melty cheese!

Langos, a beloved Hungarian dish, melds the simple, rustic appeal of flatbread with all the main ingredients of great pizza—dough, sauce, and cheese. But unlike pizza, langos is fried, which not only makes it crispy, but also yields a flavor reminiscent of doughnuts or beignets.

In fact, my first batch of langos tasted like really, really good doughnuts, golden and warm and slightly sweet. Topping them with sour cream and cheese made me feel like I was being decadent in the most satisfying way possible.

Ingredients

Flour for all purposes: A source of carbs and of build.

Rapid-rise yeast: Helps dough rise, enhances texture.

Sugar: Supplies yeast with energy, helps fermentation.

Sodium chloride: Counteracts flavor imbalances; strengthens gluten.

Milk at moderate temperature: Contributes liquid, helps yeast engage.

Sour cream: Contributes to flavors, provides a texture boost.

Ingredient Quantities

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• 500 g all-purpose flour
• 7 g instant yeast
• 1 tsp sugar
• 1 tsp salt
• 300 ml lukewarm milk
• 2 tbsp sour cream
• Vegetable oil for frying
• Garlic cloves (optional, for rubbing)
• Sour cream and grated cheese (for topping)

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Instructions

1. In a large mixing bowl, combine the flour, instant yeast, sugar, and salt. Mix well.

2. Slowly mix the lukewarm milk and sour cream into the dry components, using a wooden spoon to stir together the ingredients. Once combined, the mixture should yield a wet, sticky dough.

3. On a floured surface, knead the dough for approximately 5-7 minutes until it is smooth and elastic.

4. Return the dough to the bowl, cover it with a clean kitchen towel, and let it rise in a warm location for about 1 to
1.5 hours, or until it doubles in volume.

5. When the dough has risen, cut it into 6-8 equal pieces. Shape each piece into a ball, and then flatten the balls into discs. Use your hands to gently press each disc into a round shape.

6. In a deep pan or skillet, heat 2 inches of vegetable oil over medium-high heat until hot but not smoking.

7. Dough is placed carefully in the hot oil, one or two at a time. Each side fries for about 2-3 minutes, or until it is golden brown.

8. Lift the langos from the oil and drain them on paper towels. The purpose here is to cut the cooking oil in half.

9. For additional flavor, the fried flatbread can be rubbed with a clove of garlic.

10. Serve warm, with a generous topping of sour cream and grated cheese. Enjoy your delicious langos!

Equipment Needed

1. Large mixing bowl
2. Wooden spoon
3. Measuring cups and spoons
4. Clean kitchen towel
5. Deep pan or skillet
6. Paper towels
7. Knife or dough scraper
8. Surface for kneading (e.g., countertop)
9. Rolling pin (optional, for shaping)
10. Thermometer (optional, for oil temperature)
11. Slotted spoon or tongs

FAQ

• Q: Can I use active dry yeast instead of instant yeast?
  
  A: Yes, you can use active dry yeast. Just make sure to activate it in lukewarm water with a little sugar before adding it to the flour.
• Q: How can I keep the Langos warm and crispy until serving?
  
  A: Place the fried Langos on a wire rack in a warm oven (around 100°C/200°F) to keep them warm and crispy.
• Q: Is it possible to prepare the dough in advance?
  
  A: Yes, you can prepare the dough up to 24 hours in advance and keep it in the refrigerator. Let it come to room temperature and rise slightly before frying.
• Q: Can I use different toppings for Langos?
  
  A: Definitely! Popular alternatives include garlic butter, ham, bacon, or even sweet toppings like jam or cinnamon sugar.
• Q: What is the best oil for frying Langos?
  
  A: Vegetable oil with a high smoke point, such as sunflower oil or canola oil, is ideal for frying Langos.
• Q: How do I store leftover Langos?
  
  A: Store leftover Langos in an airtight container at room temperature for up to a day. Reheat them in the oven to retain some crispiness.

Substitutions and Variations

All-purpose flour, 500 g: Substitute with 500 g bread flour for a chewier texture.
7 g instant yeast can be exchanged for either 10 g fresh yeast or 7 g active dry yeast. If using active dry yeast, it should first be dissolved in milk.
300 ml lukewarm milk: For a dairy-free alternative, use 300 ml of warm water.
2 tbsp sour cream: Yogurt or Greek yogurt can be used instead, with 2 tbsp to maintain the flavor profile. Both provide a similar texture with a pinch more tang.
Oil for frying vegetables: Use sunflower oil or canola oil instead.

Pro Tips

1. Even Hydration When combining the wet ingredients with the dry, add the lukewarm milk slowly and mix in stages to ensure the dough is evenly hydrated. This will help prevent dry spots and make kneading easier.

2. Perfect Oil Temperature To test if the oil is ready for frying, drop a small piece of dough into it. If it sizzles and rises to the surface quickly, the temperature is right. Too cool, and the langos will absorb excess oil; too hot, and they may burn on the outside while remaining raw inside.

3. Kneading Technique If the dough feels too sticky while kneading, lightly oil your hands instead of adding more flour. This will prevent the dough from becoming dense while keeping it manageable.

4. Flavor Infusion For an extra depth of garlic flavor, add a smashed garlic clove to the oil while it heats up. Be sure to remove it before frying the langos to avoid burning the garlic.

5. Custom Toppings Besides sour cream and grated cheese, feel free to experiment with other toppings such as diced onions, chopped herbs, or a sprinkle of paprika for a personalized touch.