Traditional Hungarian Lángos: Fried Yeast Flatbread with Garlic, Sour Cream and Cheese
Hungarian lángos is a hand-stretched fried yeast flatbread with a thin, crisp centre and puffy rim, brushed with garlic water and commonly topped with sour cream and grated Trappista-style cheese.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Mix flour, yeast, sugar and salt. Add lukewarm water and 1 tbsp oil; knead to a soft, slightly tacky dough.
- 2
Cover and rise until doubled, 60–75 minutes. Mix crushed garlic with 80 ml water and salt; let it infuse.
- 3
Divide dough into 8 oiled balls and rest 15 minutes. Heat frying oil to 175°C.
- 4
With oiled hands stretch each ball to a 20–22 cm disc, leaving a puffy rim and making the centre very thin without tearing.
- 5
Fry one at a time for about 1–2 minutes per side until blistered and golden. Drain briefly.
- 6
Brush hot lángos with garlic water and serve immediately with sour cream and grated cheese.
Cook notes
Tips
Stretch by hand; a thin centre prevents a doughy result.
Top only after frying so the bread remains crisp.
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Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store any leftover lángos in an airtight container at room temperature for up to 2 days.
- Reheat in a toaster or skillet for a few minutes to restore crispness.
Substitutions
- A mild semi-hard cheese can replace Trappista.
What to Serve With
- Serve piping hot as street food, plain with garlic or with sour cream and cheese.
Common Mistakes
- Do not leave the centre thick.
- Do not confuse garlic water with raw garlic scattered in heavy chunks.
- Keep oil near 175°C to avoid greasiness.
Recipe FAQ
Which cheese belongs on classic sajtos-tejfölös lángos?
Hungarian Trappista or a similar mild semi-hard grated cheese is traditional; mozzarella is not the characteristic choice.
How should the dough be shaped?
Stretch each piece by hand with a very thin centre and a puffier rim.
What is fokhagymás lángos?
Hot fried lángos brushed with salted garlic water, either served that way or before sour cream and cheese are added.
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