Lángos is a deep fried flat bread made of a dough with flour, yeast, salt and water. It is a popular street food from Hungary and it is also called as the Hungarian Fried Bread. This flatbread is deep fried and topped with sour cream and grated cheese.
The cheese melts and oozes down. It is also rubbed with garlic or garlic butter. The other version of this dish is adding potato to the dough. So with cheese, garlic and other toppings it surely tastes like pizza and it is often referred as Hungarian Pizza.
In olden days, these breads were baked next to the flames of the brick oven and hence got the name Lángos, which means “flame”. However, these days Langos is deep fried and sold at festivals and fairs. So I was pretty excited about making this as I knew my kids will love it. I adapted this from Vaishali who posted it for a previous BM.
I made this along with the first batch of dishes couple of months back and along with the rest of the dishes, it did end up being too stuffing. Konda loved the cheese oozing from the bread and Peddu wanted more. They had the same complaints that I made so many at the same time and they couldn’t enjoy each separately. I said I will make it for them again but this time I need to click all the pictures and hence can’t spend entire cooking for just one dish. I guess by this time my family is tuned well to how it works. So I no longer get any complaints on that front!
In this A to Z International Street Foods:
A for Arancini
B for Bunny Chow
C for Chatamari
D for Dürüm
E for Empanada
F for Fataa’ir Farmaajo
G for Gilgeori Toast
H for Hua Juan Bao
I for Imqarrun il-Forn
J for Jasuben’s Pizza
K for Khachapuri
Step by Step Pictures for making Lángos
Lángos | Hungarian Fried Bread
1 / 2 cup Potato boiled and mashed
2.5 tsp Instant Yeast
1 tsp Sugar
1 3/4 cups All Purpose Flour
1 tbsp Cooking Oil
3/4 tsp Salt
1/2 cup Milk
2 cloves Garlic minced
1 /2 cup Mozzarella
1 /2 cup Cheddar
Cooking Oil for deep frying
For the Dough
Take all the ingredients in a mixing bowl.
Combine the ingredients until well mixed.
Knead for 10 minutes or until smooth and elastic.
Transfer to a greased bowl, cover and let rise until doubled.
Divide dough into 4 portions, shape into a round and place on a lightly floured board. Cover and let rest 20 minutes.
Heat a kadai with enough oil and let it heat
Flatten and stretch dough to about an 8-inch diameter.
Make a slit in the centre. This is traditional and also helps to keep the dough from puffing up in the middle and not frying properly.
Fry one at a time about 2 minutes per side or until golden.
Drain on paper towels.
Spread the garlic mince on top and top with grated cheese.
Serve hot or warm right away!