Hungarian fried flatbread - Langos
These are the top reasons why we adore Langos:
- you will need simple ingredients to make it: potatoes, flour, yeast, water, salt, and oil for frying
- dairy-free and vegetarian-friendly
- serve as an appetizer or snack for gatherings and slow weekends
- you can make the dough ahead of time and freeze it later
- kids and adults like it
Langos topping
Langos can be served without topping, but it can also be quickly served with savory or sweet topping. We prefer a savory one. These three are our favorites:
- brush with garlic water when warm and sprinkle with chopped chives
- spread with sour cream and sprinkle with chopped chives
- spread with sour cream and sprinkle with grated cheese (Gouda or Edam)
Stroring and freezing
This fried flatbread or Langos is best served immediately, warm. We don't recommend storing it, as the texture will change.
We can freeze the shaped balls. Divide the dough into ten parts, shape it into balls, and freeze. Keep in the freezer for two months. Before frying, unthaw by leaving them at room temperature for 3 - 4 hours or overnight in the fridge. Then shape and fry.
How to make Langos at home (video)
Check this quick video to master this Fried Flatbread (Langos) recipe at home.
Next, try these delicious homemade treats
- Pizza pockets
- Belokranjska pogača
- Savory Bread Rolls with Crispy Pork Lard
- Lepinja (Balkan flatbread)
- Homemade English Muffin
- Spelt Yogurt Flatbread
METHOD
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dough and first proofing
Push the cooked and peeled (cooled) potatoes through a ricer into a large bowl. Add the flour, yeast, lukewarm water, and salt. Knead into a smooth dough. Use a stand mixer fitted with a dough hook or knead by hand—Knead for about 5 minutes or until the dough is soft and elastic. Leave the dough in a bowl, cover with clingfilm or kitchen towel, and leave to proof at room temperature for 45 - 60 minutes or until doubled in size.
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shape and second proofing
Divide the dough into ten parts and shape each part into a ball. Dust a large baking sheet with flour and place each ball onto the baking sheet. Cover with clingfilm or kitchen towel and leave to proof for 30 minutes at room temperature.
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fry
Pour oil into a deep pan and wait for the oil to reach 170 °C / 340 °F. Lightly dust your working surface with flour and shape each ball into a 12 cm (5-inch) langos or pizza. Shake off any excess flour and gently dip into hot oil. Using a spatula, press the langos into the oil to flatten. Fry for 2 - 3 minutes on each side. Transfer the fried langos onto a wire rack lined with a paper towel to get rid of any excess oil. Repeat the process until you fry all the langos.
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serve
Mince the garlic and add to a bowl. Cover with cold water and stir to combine. Brush the warm langos with the garlic water. Optionally sprinkle with chopped chives. Or you can spread sour cream on top of warm langos. Serve warm.
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