Langos (pronounce Langosh) is a Hungarian deep fried flat bread (made of yeast, flour & water) that is eaten while still warm. It is usually topped with sour cream, grated cheese garlic oil or ketchup.
Servings: 8 Breads (about 20cm/7.8inch in diameter)
- 500 g Plain Flour (17.6oz)
- 40 g Fresh Yeast (1.4oz)
- 400 ml Lukewarm Milk
- 1/2 tsp Sugar
- 1/2 tsp Salt
- 450 ml Sunflower Oil / Vegetable Oil (13.5fl oz)
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Mix together the lukewarm milk, sugar and yeast. Leave it for a few minutes until a bubbly foam forms.
Sift flour in a large bowl. Add salt and mix. Pour over the yeast mix and using a wooden spoon work the dough for at least 5 minutes until you get nice sticky dough (First mix in clockwise/anticlockwise direction so that all the ingredients blend in, then beat the dough moving the spoon under the dough and lifting the dough. Again, move under and lift. Repeat as fast as possible).
Cover the dough with cling film and put in a warm place for about 45 minutes or until it has doubled in size.
Once the dough is doubled in size, transfer onto a floured work top. Knead for about 3 minutes to form nice not so sticky dough. Roll into a sausage and cut into 8 pieces.
Knead each piece again, just to get nice round shape and let it sit for about 10 minutes.
Roll the dough out thin. Get ready 2-3 before you start frying them as it will take only 2-3 minutes for the bread to get fried. This way you won’t have such gaps in between each frying and the oil won’t burn so much.
Heat up the oil (about 450ml/13.5fl oz) in a deep sauce pan and fry the bread about a minute on each side. Make sure it’s cooked thoroughly. Taste the first one to see. Reduce the temperature if needed to medium-high.
Place each fried bread onto a paper napkin to get rid of the excess oil.
Top with garlic oil (oil mixed with crushed garlic), sour cream, grated cheese or ketchup.