Hungarian Lángos (Traditional Fried Flatbread)

Hungarian Lángos is one of the country’s most beloved street foods. Crispy on the outside, soft and fluffy on the inside, it’s traditionally topped with garlic, sour cream, and grated cheese. Perfect for breakfast, lunch, or as a comforting snack.

Traditional Hungarian Lángos Recipe

Prep Time

  • Preparation: 20 minutes
  • Rising Time: 1 hour
  • Cooking Time: 20 minutes
  • Total Time: 1 hour 40 minutes

Servings: 8 pieces

Ingredients

For the Dough

  • 500 g (4 cups) all-purpose flour
  • 7 g (2¼ tsp) active dry yeast
  • 250 ml (1 cup) warm milk
  • 100 ml (⅓ cup + 1 tbsp) warm water
  • 1 tsp sugar
  • 1 tsp salt
  • 2 tbsp vegetable oil

For Frying

  • Vegetable or sunflower oil (enough for deep frying)

Traditional Toppings

  • 2 cloves garlic, crushed
  • 2 tbsp warm water
  • 200 g (7 oz) sour cream
  • 200 g (7 oz) grated Hungarian Trappista cheese (or mozzarella/Edam)
  • Optional: chopped parsley

Instructions

Step 1: Activate the Yeast

Mix the warm milk, sugar, and yeast in a bowl. Let it stand for 10 minutes until frothy.

Step 2: Prepare the Dough

In a large mixing bowl, combine the flour and salt.

Pour in the yeast mixture, warm water, and vegetable oil.

Mix until a soft dough forms.

Knead for about 8–10 minutes until smooth and elastic.

Step 3: Let It Rise

Place the dough in a lightly oiled bowl.

Cover with a clean towel and let it rise in a warm place for about 1 hour, or until doubled in size.

Step 4: Shape the Lángos

Punch down the dough and divide it into 8 equal pieces.

Shape each into a ball.

Flatten each ball by hand into a circle about 15–18 cm (6–7 inches) wide, keeping the center slightly thinner than the edges.

Step 5: Fry

Heat oil to 175°C (350°F).

Carefully place one dough round into the hot oil.

Fry for 1½–2 minutes per side until golden brown.

Transfer to paper towels to drain excess oil.

Prepare the Garlic Topping

Mix the crushed garlic with warm water.

Brush the warm lángos with the garlic mixture immediately after frying.

Spread with sour cream and sprinkle generously with grated cheese.

Serve while hot.

Tips for Perfect Lángos

  • Do not roll the dough with a rolling pin—stretch it gently by hand.
  • Oil that is too hot will burn the outside before the inside cooks.
  • Let the dough rise fully for a light and airy texture.
  • Serve immediately for the best crispness.

Traditional Variations

  • Garlic butter and cheese
  • Ham and cheese
  • Smoked sausage with sour cream
  • Cottage cheese and dill
  • Sweet version with Nutella or jam
  • Pizza-style toppings with tomato sauce and mozzarella

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Reheat in a 180°C (350°F) oven for 5–7 minutes or in an air fryer until crispy.

Nutrition (Per Serving)

  • Calories: 320
  • Carbohydrates: 44 g
  • Protein: 8 g
  • Fat: 12 g
  • Saturated Fat: 3 g
  • Fiber: 2 g
  • Sodium: 360 mg

Why You’ll Love This Recipe

This authentic Hungarian Lángos delivers the perfect combination of a crispy golden crust and a soft, fluffy center. Whether topped with classic garlic, sour cream, and cheese or customized with your favorite toppings, it’s an easy homemade recipe that brings the taste of Hungary straight to your kitchen.

Related Posts:

Leave a Comment