Name: Langos Fried Flatbread with Garlic and Cheese
Prep time: 60 min
Cook time: 15 min
Total time: 75 min
Yield: 6 servings
Cuisine: Hungarian
Ingredients: 4 cups All-purpose flour; 1.5 cups Warm water; 2.25 tsp Active dry yeast; 1 tsp Granulated sugar; 1.5 tsp Salt; 2 cups Vegetable oil for frying; 3 cloves Garlic cloves, minced; 1 cup Sour cream; 1.5 cups Shredded Gouda or Emmental cheese

"Indulge in the ultimate Hungarian street food classic: golden, crispy-on-the-outside and fluffy-on-the-inside fried flatbread. Topped with a punchy garlic oil, cool sour cream, and a mountain of shredded cheese, this Langos recipe is pure comfort in every bite."

1 Ingredients

Qty	Item
4 cups 500 g	All-purpose flour
1.5 cups 350 ml	Warm water
2.25 tsp 7 g	Active dry yeast
1 tsp 4 g	Granulated sugar
1.5 tsp 9 g	Salt
2 cups 480 ml	Vegetable oil for frying
3 cloves 3 cloves	Garlic cloves, minced
1 cup 240 ml	Sour cream
1.5 cups 150 g	Shredded Gouda or Emmental cheese

2 Instructions

In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until it becomes frothy.

In a large mixing bowl, combine the flour and salt. Create a well in the center and pour in the yeast mixture. Knead the dough for about 8-10 minutes until it is smooth and slightly sticky.

Cover the bowl with a clean cloth and let the dough rise in a warm place for about 1 hour, or until it has doubled in size.

Once risen, punch the dough down and divide it into 6 or 8 equal portions. Roll them into balls and let rest for another 10 minutes.

While the dough rests, prepare the garlic topping by mixing the minced garlic with 2 tablespoons of water and a pinch of salt.

Heat the oil in a deep frying pan to 350°F (175°C). Stretch each dough ball by hand into a flat circle about 6-8 inches wide, keeping the center thinner than the edges.

Carefully place the dough into the hot oil. Fry for about 2 minutes per side until golden brown and puffed. Drain on paper towels.

Brush the hot bread with the garlic water, spread with a generous layer of sour cream, and top with shredded cheese while still warm.

·
To prevent the dough from sticking to your hands while stretching, lightly oil your fingertips.
·
Don't use a rolling pin; stretching the dough by hand creates the characteristic airy bubbles and uneven texture.
·
Make sure the oil is hot enough before frying; if it's too cool, the bread will soak up too much oil and become greasy.
·
Traditional Langos can also be served with just garlic and salt for a vegan-friendly version.

? Frequently Asked Questions

Can I bake Langos instead of frying it?

While you can bake the dough, it will result in a standard flatbread rather than the traditional puffy, crispy texture that only deep-frying provides.

Can I store the dough in the fridge?

Yes, you can keep the dough in an airtight container in the refrigerator for up to 48 hours. Let it come to room temperature before stretching and frying.

What is the best cheese to use?

Mild, melty cheeses like Gouda, Edam, or Emmental are traditional. Sharp cheddar can also be used for a stronger flavor.

How do I reheat leftover Langos?

Reheat them in a hot oven or an air fryer at 350°F (175°C) for 3-5 minutes to restore the crispiness. Avoid the microwave as it will make them rubbery.

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