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
Scale
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
