Langos is a Hungarian deep-fried flatbread that came to America with Eastern European immigrants. Traditionally baked in a brick oven, today this bread is most commonly fried in oil. Langos is served warm, often with sour cream, grated cheese, or garlic butter. It is most commonly enjoyed as a breakfast food or snack, but also can be spread with toppings and eaten as a meal.
Recipe Servings: 10
Prep Time
30 minutes
+ 1 hour 10 minutes resting
+ 1 hour 10 minutes resting
Cook Time
20 minutes
Total Time
2 hours
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Combine the water, yeast, and sugar in a small bowl, stirring until dissolved. Let rest in a warm place for about 10 minutes, until foamy.
- Combine flour, salt, and the yeast mixture, gradually adding enough water to make a firm but workable dough.
- Knead until smooth, up to 30 minutes.
- Cover dough with a damp towel and let rise for about 60 minutes, until doubled.
- Punch down the dough and divide it into small balls.
- Flatten the small balls to make thin rounds.
- Heat oil in a deep-fryer or pour to a depth of at least 2 inches in a wok or skillet set over medium-high heat.
- Fry the langos one at a time, turning once, until golden.
- Serve hot.
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