Langos (Hungarian Flatbread)
Main Dishes | Hungarian cuisine
⏳ Time
45 minutes
🥕 Ingredients
9
🍽️ Servings
7
Description
Langos (Hungarian Flatbread)
Ingredients
- Wheat Flour - 35.3 oz
- Pickled garlic - ½ teaspoon
- Non-alcoholic sparkling wine - 20 fl oz
- Minced garlic - 1 head
- 20% Sour Cream - 5.3 oz
- Mineral water - 5 fl oz
- Vegetable Oil - 17 fl oz
- Dry yeast - 0.4 oz
- Suluguni Cheese - 7.1 oz
Step by Step guide
Step 1
In a bowl, mix the flour, yeast, salt, and water.
Step 10
Place the finished langos on a plate lined with paper towels.
Step 11
Spread with garlic sauce, add sour cream, sprinkle with grated cheese, fold in half, and serve immediately.
Step 2
Knead the yeast dough. If you prefer the sponge method, do it as you like; it doesn't matter. Cover the dough with plastic wrap and let it rise in a warm place for about 30 minutes.
Step 3
Meanwhile, prepare the sauce. Peel the garlic, crush it in a mortar or press it using a garlic press.
Step 4
Pour the garlic paste with cold boiled water, add a pinch of salt, and stir.
Step 5
When the dough has increased 2-3 times in size, remove the plastic wrap.
Step 6
Now gently punch down the dough.
Step 7
Pinch off a piece of dough for one flatbread; its size will depend on the diameter of your frying pan. I used a 26 cm diameter pan, so I took enough dough to fit in my palm. First, roll it into a ball. Roll it out into a small, not too thin flatbread, then take it in your hands and gently stretch it. The center of the flatbread should be thinner than the edges.
Step 8
Heat the vegetable oil in a deep pot or skillet until very hot, then carefully lower the langos into it. It should float in the oil without touching the bottom. The oil should be bubbling.
Step 9
Fry the langos in the hot oil until golden brown on both sides.
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