Lángos is a traditional Hungarian fried bread that is crispy, golden, and smothered with garlicky oil & sour cream and grated cheese. Perfection.
Lángos (pronounced Langosh) is a popular street food in Hungary. The name literally means "flamed" because it used to be baked in the front of the oven while it was heating up. They would save a bit of dough from making bread to make Lángos for breakfast!
Nowadays it's made by deep frying the dough in lard or oil and served with many different toppings. However, the classic version is topped with garlicky sour cream and a handful of grated cheese. It's great as an easy appetizer or a snack!
I'm making this for the Hungarian edition of my Dine to Survive series where I make popular foods of all the Formula 1 Grand Prix host countries.
Check out previous ones! Or on my Instagram!
- Machboos - Chicken and Rice (Bahrain)
- Kaiserschmarrn - Austrian Shredded Pancakes
- Victoria Sponge Cake - Britain
Ingredients you need to make Lángos
- All-purpose flour
- Salt & sugar
- Yeast
- Milk
- Sour cream
- Olive oil
- Garlic
- Grated cheese (mild gouda or even mozzarella)
Tips
Make sure your yeast is alive— if you haven't used your yeast in a while and aren't sure if it's still alive, add about ¼ teaspoon to a few tablespoon of warm water with a pinch of sugar. Give it a stir and let it sit for 5-10 minutes. If it becomes bubbly and foamy, and has a yeasty smell, you're good to go! However if it doesn't, buy new yeast before making the recipe!
Warm the Milk Correctly — make sure your milk is warmed to around 105-115℉ to activate the yeast properly. This step is crucial for achieving a light and airy dough.
Don't add too much flour — this is a high hydration dough which helps make the Langos light and airy. The dough will be on the stickier side so don't worry. If you press a wet finger on the dough and it sticks, the dough is too wet and you can add some more flour.
Use the Right Oil for Frying Choose a neutral oil with a high smoke point, such as vegetable oil or avocado oil. This ensures the Lángos fry evenly without imparting any unwanted flavours
Avoid Overcrowding the Pan — Fry the Lángos one at a time to maintain the oil temperature and ensure even cooking. Overcrowding the pan can result in soggy, unevenly fried bread.
How to make it:
- In a large mixing bowl, combine the flour, salt, sugar and yeast and stir together. Add in the milk and mix with a spoon until it comes together.
- Lightly form the dough into a ball. The dough should be kind of sticky (if it sticks to a wet finger, the dough is too sticky. Add some more flour). Place in an oiled bowl, cover and let it rise for about an hour.
- Meanwhile, prepare the garlic oil and sour cream. Crush 1 clove of garlic into the olive oil and mix. Set aside. Crush 1 clove of garlic into the sour cream, stir to combine, cover and place in fridge.
- Once the dough is risen and doubled in size, place on an oiled counter and divide into 4 pieces. Form into balls, cover and let rest for 15 minutes.
- Add enough oil to a heavy bottomed pot to fry in. It should be at about 1.5-2 inches, or enough to submerge the flatbread. Heat to about 320℉.
- Oil your hands and take a ball of dough. Stretch it out until its about ½ - ¾cm thick and gently place into the hot oil. Fry for about 1 minute or until golden and flip over to cook the other side for another minute until golden. Take out and drain on paper towels. Repeat with the rest of them.
- Brush the surface with the garlic oil and spread the sour cream on top. Top with the grated cheese and enjoy! It's best enjoyed warm so dig in!
Langos
Ingredients
- 1 ½ cup all purpose flour (207g)
- ⅔ cup + 2 teaspoon whole milk, warmed to 105℉ (171g)
- ½ teaspoon salt
- ½ teaspoon white sugar
- 1 ¼ teaspoon instant yeast
Toppings
- sour cream
- olive oil
- 2 garlic cloves
- grated cheese
Instructions
- In a large mixing bowl, combine the flour, salt, sugar and yeast and stir together. Add in the milk and mix with a spoon until it comes together.1 ½ cup all purpose flour, ½ teaspoon salt, ½ teaspoon white sugar, 1 ¼ teaspoon instant yeast, ⅔ cup + 2 teaspoon whole milk, warmed to 105℉
- Lightly form the dough into a ball. The dough should be kind of sticky (if it sticks to a wet finger, the dough is too sticky. Add some more flour)
- Place in an oiled bowl, cover and let it rise for about an hour.
- Meanwhile, prepare the garlic oil and sour cream. Crush 1 clove of garlic into the olive oil and mix. Set aside. Crush 1 clove of garlic into the sour cream, stir to combine, cover and place in fridge.sour cream, 2 garlic cloves, olive oil
- Once the dough is risen and doubled in size, place on an oiled counter and divide into 4 pieces. Form into balls, cover and let rest for 15 minutes.
- Add enough oil to a heavy bottomed pot to fry in. It should be at about 1.5-2 inches, or enough to submerge the flatbread. Heat to about 320℉.
- Oil your hands and take a ball of dough. Stretch it out into about ½ - ¾cm thick and gently place into the hot oil. Fry for about 1 minute or until golden and flip over to cook the other side for another minute until golden. Take out and drain on paper towels. Repeat with the rest of them.
- Brush the surface with the garlic oil and spread the sour cream on top. Top with the grated cheese and enjoy! It's best enjoyed warm so dig in!grated cheese
Sarah says
Just made these today and they turned out perfect! Thank you!
Huzaifah Sheikh says
I tried it and it was super delicious. Thank you so much for sharing such an amazing recipe.