ReceptnaptárLángos (Hungarian fried flatbread) with yogurt and egg
This lángos, the Hungarian deep-fried flatbread, is richer than the one you get at the market: egg and yoghurt go into the dough, making it softer and fluffier inside. It blisters in the hot oil, keeping a thick rim and a thin centre. It is at its best with garlic water, sour cream and grated cheese, straight from the pan.
Open in Receptnaptár — serving calculator, cook mode, save
Ingredients
Method
Tap a step once you've finished it.
- Mix the flour with the yeast, add the eggs and yogurt and knead into a dough.
- Add the salt and knead until elastic and not sticky, adding a little flour or yogurt if needed.
- Put in an oiled bowl, cover and leave to rise in a warm place for 1 hour (or overnight in the fridge).
- Heat about 5 cm of fat in a pan; it's ready when a small piece of dough drops to the bottom and immediately rises back up sizzling.
- Take a piece of dough smaller than a tennis ball and flatten it by hand (not with a rolling pin), turning it, into a disc about 20 cm across, thin in the middle and thicker at the edge.
- Slide it carefully into the oil, fry for about 30 seconds until it puffs, flip and fry both sides golden.
- Drain and serve with garlic water, sour cream and grated cheese.
Source: Wikibooks Cookbook – Lángos (Hungarian Fried Flatbread) (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
Tips
- Stretch the dough into a disc with oiled hands rather than a rolling pin, because a rolling pin presses out the air and the lángos will not blister.
- Fry only one lángos at a time, or the oil temperature will drop and the dough will soak up fat instead of crisping.
- For the garlic water, mix a few crushed cloves with 3-4 tablespoons of water and a pinch of salt, and brush it onto the lángos while it is still hot.
Frequently asked questions
Can the dough rise overnight in the fridge?
Yes, and the slow rise even improves the flavour. Take the dough out half an hour before frying so that it comes to room temperature, because cold dough is harder to stretch.
Which oil is best for frying?
Sunflower and rapeseed oil are neutral in flavour and cope well with high heat, while lard gives a more traditional taste. Olive oil is not worth using for this.
Similar recipes
- Pizza omelette with mozzarella · Italian
- Flammkuchen (thin Alsatian-Baden tart with sour cream, bacon and onion) · German
- Pizza marinara (Neapolitan tomato and garlic pizza) · Italian
- Boiled spiny lobster (Langosta cocida) · Spanish & Portuguese
- Focaccia genovese (olive oil and rosemary flatbread) · Italian
- Italian-Style Baked Eggs · Hungarian
More hungarian ideas
- Scrambled eggs with sausage and tomato
- Semolina pudding with honey and cinnamon (tejbegríz)
- Pancakes with sweet curd cheese (túrós palacsinta)
- Bread and dripping with red onion (zsíros kenyér)
- Eggy bread with cinnamon sugar (bundáskenyér)
- Ham and cheese omelette
- Cocoa swirl buns (kakaós csiga)
- Porridge with fruit and honey
How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings