Crispy Fried Langos with Garlic Sour Cream and Cheese Recipe
Introduction
Langos is a beloved Hungarian street food featuring crispy, fluffy fried flatbread. Topped with garlic oil, sour cream, and cheese, it’s a comforting and flavorful treat perfect for sharing or enjoying as a savory snack.
Ingredients
- 1 ½ cups all-purpose flour (207g)
- 2/3 cup + 2 tsp whole milk, warmed to 105℉ (171g)
- ½ tsp salt
- ½ tsp white sugar
- 1 ¼ tsp instant yeast
- Sour cream
- Olive oil
- 2 garlic cloves
- Grated cheese
Instructions
- Step 1: In a large mixing bowl, combine the flour, salt, sugar, and yeast. Stir together, then add the warmed milk and mix with a spoon until the dough comes together.
- Step 2: Lightly form the dough into a ball. It should be slightly sticky; if it sticks to a wet finger, sprinkle in a little more flour.
- Step 3: Place the dough in an oiled bowl, cover, and let it rise for about 1 hour until doubled in size.
- Step 4: While the dough rises, prepare the garlic oil and sour cream. Crush one garlic clove into olive oil and mix. Crush the second garlic clove into sour cream, stir, cover, and refrigerate.
- Step 5: Once risen, place the dough on an oiled surface, divide into 4 pieces, form into balls, cover, and let rest for 15 minutes.
- Step 6: Pour enough oil into a heavy-bottomed pot to reach 1.5–2 inches deep for frying. Heat the oil to about 320℉.
- Step 7: Oil your hands, stretch each dough ball to about ½ – ¾ cm thick, and gently place it into the hot oil. Fry for about 1 minute until golden, then flip and cook the other side for another minute. Drain on paper towels. Repeat with remaining pieces.
- Step 8: Brush the fried flatbreads with garlic oil, spread with garlic sour cream, and top with grated cheese. Serve warm and enjoy!
Tips & Variations
- For a richer flavor, try using clarified butter instead of olive oil for frying.
- Swap grated cheese for crumbled feta or sprinkle with chopped fresh herbs like parsley.
- If the dough is too sticky, add flour gradually to avoid a dense texture.
- For a spicy twist, add a pinch of paprika or chili flakes to the garlic oil.
Storage
Langos is best enjoyed fresh and warm. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or oven to maintain crispiness—avoid microwaving to prevent sogginess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use active dry yeast instead of instant yeast?
Yes, but you’ll need to activate active dry yeast in warm milk with a pinch of sugar first. Let it sit for 5-10 minutes until frothy before adding it to the flour mixture.
What can I substitute for sour cream in this recipe?
You can use Greek yogurt as a tangy, creamy alternative to sour cream. It complements the garlic and cheese toppings well.
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Crispy Fried Langos with Garlic Sour Cream and Cheese Recipe
- Total Time: 1 hour 35 minutes
- Yield: 4 servings 1x
Description
Langos is a traditional Hungarian fried flatbread, soft and slightly chewy, topped with a flavorful garlic oil, creamy garlic-infused sour cream, and grated cheese. This luscious street food is perfect for a cozy snack or appetizer, best served warm and enjoyed fresh out of the frying pan.
Ingredients
Dough
- 1 ½ cup all purpose flour (207g)
- 2/3 cup + 2 tsp whole milk, warmed to 105℉ (171g)
- 1/2 tsp salt
- 1/2 tsp white sugar
- 1 1/4 tsp instant yeast
Toppings and Oil
- Sour cream
- Olive oil
- 2 garlic cloves
- Grated cheese
Instructions
- Mix the dough: In a large mixing bowl, combine the all-purpose flour, salt, white sugar, and instant yeast. Stir these dry ingredients together, then add the warmed milk. Mix with a spoon until a sticky dough forms.
- Form the dough ball: Lightly shape the dough into a ball. The dough should be sticky but not overly so; if it sticks excessively to a wet finger, incorporate a small amount of additional flour to ease handling.
- First rise: Place the dough ball into a bowl lightly coated with oil, cover it to retain moisture, and allow it to rise in a warm place until doubled in size, about 1 hour.
- Prepare garlic oil and sour cream: While the dough rises, crush one garlic clove into the olive oil and stir well, setting it aside for brushing later. Crush the other garlic clove into the sour cream, mix thoroughly, cover, and refrigerate until ready to use.
- Divide and rest dough: Once risen, turn the dough onto an oiled countertop. Divide it into four equal pieces, shape each into a ball, cover them, and let rest for 15 minutes to relax the gluten.
- Heat oil for frying: Add enough olive oil to a heavy bottomed pot to reach 1.5–2 inches deep, suitable for submerging the flatbreads. Heat the oil to approximately 320℉ (160℃).
- Fry the flatbreads: Oil your hands to prevent sticking, take one dough ball at a time, and gently stretch it out to about 1/2 to 3/4 cm thick. Carefully place the flattened dough into the hot oil. Fry each side for about 1 minute or until golden brown, then remove and drain on paper towels. Repeat with remaining dough balls.
- Finish and serve: Brush each fried flatbread generously with the prepared garlic oil. Spread the garlic-infused sour cream over the top, sprinkle with grated cheese, and serve immediately while warm for optimal flavor and texture.
Notes
- Ensure the milk is warmed to about 105℉ to activate the yeast effectively without killing it.
- The dough should remain sticky to achieve the perfect texture; adding too much flour can make it tough.
- Maintaining the oil temperature at around 320℉ is crucial for even frying without burning.
- Use a heavy-bottomed pot for consistent heat distribution during frying.
- Langos is best enjoyed fresh and warm, as they lose their delicate texture when cooled.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Frying
- Cuisine: Hungarian
Keywords: Langos, Hungarian fried bread, garlic flatbread, fried dough, street food, sour cream topping, garlic oil, savory snack
