Savory Hungarian Lángos Recipe: The Ultimate Fried Flatbread
Introduction
Discover the authentic taste of Budapest street food with this easy homemade lángos recipe. This iconic Hungarian fried bread is a golden, crispy delight, perfect for a satisfying snack or crowd-pleasing appetizer. Learn to make this traditional treat in your own kitchen.
Ingredients
500 grams high-quality all-purpose flour
7 grams instant dry yeast (1 packet)
1 teaspoon white sugar
1½ teaspoons fine sea salt
300 milliliters lukewarm water
2 tablespoons neutral vegetable oil
2 liters sunflower or canola oil for deep frying
Classic Toppings
Fresh garlic cloves, minced into water
Full-fat sour cream
Grated Trappista or Edam cheese
Instructions
Step 1
Activate the yeast by dissolving it with sugar in warm water. Let the mixture stand for 5–10 minutes until it becomes frothy and bubbly, indicating the yeast is active.
Step 2
In a large mixing bowl, combine the flour and salt. Create a well in the center and pour in the yeast mixture and oil.
Step 3
Knead the dough vigorously for 8–10 minutes by hand or with a stand mixer until it is smooth, soft, and elastic. It should pull away from the bowl’s sides cleanly.
Step 4
Place the dough in a lightly oiled bowl, cover with a damp kitchen towel, and let it rise in a warm, draft-free area for 45–60 minutes, or until it has doubled in size.
Step 5
Gently punch down the risen dough and turn it out onto a floured surface. Divide it into 8 equal portions and shape each into a smooth ball.
Step 6
Cover the dough balls and let them rest for 10 minutes to relax the gluten, making them easier to shape.
Step 7
Using your hands, stretch and flatten each ball into a thin round, about ¼-inch thick, leaving the edges slightly thicker to create the classic lángos shape with a puffy rim.
Step 8
In a deep, heavy pot, heat the frying oil to 170–180°C (340–355°F). Carefully slide one dough round into the hot oil.
Step 9
Fry for 2–3 minutes per side until puffed up and deep golden brown. Fry only one or two at a time to avoid crowding and cooling the oil.
Step 10
Remove the fried lángos with a slotted spoon and drain on a wire rack set over paper towels to absorb excess oil. Repeat with remaining dough.
Step 11
Serve immediately while hot and crispy. Brush with garlic water, then top generously with cool sour cream and a heap of grated cheese.
How to Make Perfect Lángos
The secret to authentic lángos lies in the dough consistency and oil temperature. Ensure your water is warm but not hot to avoid killing the yeast. The first rise is crucial for developing flavor and airy texture.
Maintaining the correct oil temperature is essential; too cool makes the bread greasy, too hot burns the exterior before the inside cooks. Use a cooking thermometer for best results. The characteristic shape—thin center with thick edges—creates a wonderful contrast of crispy and chewy textures.
Delicious Recipe Variations
Sweet Lángos: Sprinkle fried bread with powdered sugar, cinnamon sugar, or drizzle with fruit jam or Nutella.
Savory Twist: Top with garlic butter, shredded cooked chicken, and mozzarella for a pizza-style version.
Herb Dough: Add 1 tablespoon of dried dill or parsley to the flour mixture for an herby flavor.
Potato Lángos: Substitute 200g of flour with 200g of mashed potatoes for an even softer, richer interior.
Baked Alternative: For a lighter version, brush shaped dough with oil and bake at 220°C (425°F) for 12-15 minutes until golden.
Expert Tips for Success
Use a digital scale for precise ingredient measurements for consistent dough.
Let the dough balls rest before shaping; this prevents them from shrinking back.
Test oil temperature with a small dough piece; it should sizzle and rise to the surface immediately.
For extra crispy lángos, ensure your oil is deep enough for the bread to float freely.
Prepare all toppings in advance for immediate serving, as lángos is best eaten fresh from the fryer.
Leftover dough can be covered and refrigerated for up to 24 hours for flavor development.
Nutrition Information
Per serving (one plain lángos, without toppings): Approximately 280 calories, 8g protein, 45g carbohydrates, 8g fat (from frying), 1g fiber, 1g sugar, 440mg sodium. Toppings significantly increase calorie, fat, and sodium content. This is an indulgent treat best enjoyed in moderation.
Potential Healthy Benefits
While lángos is a fried food, its base ingredients offer some nutritional value. The fermentation from yeast can aid digestion and improve gut health. Using whole wheat flour in variations increases fiber content for better digestive health. Garlic topping contains allicin, known for immune-boosting properties. Sour cream provides calcium and protein. Enjoying it as part of a balanced diet allows you to savor this cultural food experience.
Conclusion
Mastering this traditional Hungarian lángos recipe brings the vibrant flavors of Central European street food to your home kitchen. With its crispy exterior, soft interior, and customizable toppings, it’s an unforgettable homemade treat perfect for special occasions, weekend cooking projects, or exploring world cuisine. This easy recipe guarantees delicious results that will transport your taste buds straight to a Budapest market.