Lángos
Hungarian deep-fried flatbread — crispy, chewy, topped with sour cream and grated cheese.
Budget Friendly
Comfort Food
Quick & Easy
Ingredients
- 300g all-purpose flour
- 1 medium potato, boiled and mashed
- 7g instant yeast
- 150ml warm milk
- 1 tsp salt
- 1 tsp sugar
- Oil for deep frying
- For topping:
- Sour cream
- Grated hard cheese (Emmental or similar)
- 2 cloves garlic, halved
Instructions
- 1 Mix flour, mashed potato, yeast, salt, and sugar in a bowl. Add warm milk gradually and knead for 5 minutes until soft dough forms. It should be slightly sticky.
- 2 Cover and let rise in a warm place for 45-60 minutes until doubled.
- 3 Divide dough into 4 balls. On a floured surface, stretch each ball with your hands into a flat oval, about 20cm long and 5mm thick. Stretch the center thinner than the edges.
- 4 Heat oil to 180°C (350°F) in a deep pan — you need at least 3cm depth.
- 5 Fry one lángos at a time for 2 minutes per side until puffed and golden brown. Drain briefly on a wire rack.
- 6 While still hot, rub the surface with the cut side of a garlic clove.
- 7 Spread sour cream generously on top and pile on grated cheese.
- 8 Eat immediately — lángos waits for no one.
About This Recipe
Lángos is Hungary's most famous street food. This deep-fried flatbread is crispy on the outside, soft and chewy inside, and traditionally rubbed with garlic then topped with sour cream and grated cheese. You'll find it at every market, beach, and festival in Hungary.
The dough is simple — flour, yeast, milk, and a little potato for extra softness. It fries in seconds and puffs up into golden pillows. Eat it immediately while it's hot and the cheese is melting.
