Ah! You’re talking about Krumplis Lángos, a classic Hungarian potato flatbread—crispy outside, soft inside, and utterly addictive. Here’s a traditional recipe:
Hungarian Potato Flatbread – Krumplis Lángos
Ingredients
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2 cups all-purpose flour
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1 cup mashed potatoes (plain, cooked and cooled)
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1 tsp salt
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1 tsp sugar
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1 packet (2¼ tsp) active dry yeast
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½ cup warm water (110°F / 43°C)
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2 tbsp oil (plus more for frying)
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Optional toppings: garlic butter, sour cream, grated cheese, or paprika
Instructions
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Activate yeast
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In a small bowl, combine warm water, sugar, and yeast. Let sit 5–10 minutes until frothy.
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Make the dough
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In a large bowl, mix mashed potatoes, flour, salt, and oil.
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Add the yeast mixture and knead until smooth and elastic (about 5–7 minutes).
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Cover and let rise 1–1.5 hours, until doubled in size.
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Shape flatbreads
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Punch down the dough. Divide into 6–8 balls.
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Flatten each ball into a disc about ½-inch thick.
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Fry
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Heat oil in a skillet over medium-high heat (enough to shallow fry).
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Fry each flatbread 2–3 minutes per side, until golden and puffed. Drain on paper towels.
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Serve
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Brush with garlic butter or top with sour cream and cheese.
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Enjoy warm—straight from the skillet is traditional.
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Tips & Variations
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Cheese & garlic: Mix finely grated cheese into the dough for extra flavor.
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Sweet version: Brush with sugar or cinnamon sugar instead of savory toppings.
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Air fryer twist: Can be baked or air-fried for a lighter version—brush lightly with oil before cooking.
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Potato texture: Mashed potatoes can be leftover or freshly cooked; avoid too much moisture.
If you want, I can make a super-easy 3-ingredient version or a quick stovetop shortcut that still tastes like authentic Hungarian lángos.