Lángos

Here’s a traditional Hungarian Lángos recipe—crispy on the outside, soft on the inside, and usually topped with garlic, sour cream, and cheese.

Lángos (Hungarian Fried Flatbread)

Ingredients

• 2¼ tsp active dry yeast (1 packet)
• 1 cup warm milk or water (not hot)
• 1 tsp sugar
• 1 tsp salt
• 3 cups all-purpose flour
• 2 tbsp oil (plus more for frying)

Traditional Toppings

• Garlic sauce (see below)
• Sour cream
• Grated cheese (mozzarella or Hungarian cheese if available)

Instructions

1. Activate yeast
   In a bowl, mix warm milk/water, sugar, and yeast. Let sit 5–10 minutes until foamy.
2. Make dough
   Add salt, oil, and flour. Mix until a soft dough forms. Knead 5–7 minutes until smooth.
3. Rise
   Cover and let rise in a warm place 1–1½ hours, until doubled.
4. Shape
   Divide dough into 6–8 balls. Flatten each into a thin circle (edges slightly thicker).
5. Fry
   Heat oil (about 350°F / 175°C). Fry each lángos 1–2 minutes per side until golden.
6. Drain & top
   Drain on paper towels. Spread with garlic sauce, add sour cream, then cheese.

Garlic Sauce (Classic)

• 2–3 cloves garlic, crushed
• ¼ cup warm water
• Pinch of salt
  Brush or drizzle lightly over hot lángos.

Tips

• Dough should be soft and stretchy, not stiff
• Serve hot and fresh—best right out of the oil
• Can also be baked, but frying is traditional

If you want, I can also share a baked (lighter) version, a potato-based lángos, or modern toppings while keeping it authentic 🇭🇺