🇭🇺 Classic Hungarian Langos
Ingredients (makes 6–8 pieces)
-
2 cups all-purpose flour (plus extra for dusting)
-
1 tsp sugar
-
1 tsp salt
-
1 packet (7g) instant yeast
-
¾ cup warm milk (110°F / 43°C)
-
2 tbsp vegetable oil (plus more for frying)
-
1–2 cloves garlic, crushed (for garlic oil)
Toppings (classic):
-
Sour cream
-
Grated cheese (optional)
-
Garlic butter (mix crushed garlic with melted butter or oil)
Instructions
1. Make the dough
-
In a small bowl, mix warm milk, sugar, and yeast. Let sit 5–10 minutes until frothy.
-
In a large bowl, combine flour and salt.
-
Add yeast mixture and 2 tbsp oil. Mix until soft dough forms.
-
Knead 5–7 minutes until smooth and elastic.
-
Cover and let rise 1–1.5 hours, until doubled in size.
2. Shape the langos
-
Punch down the dough and divide into 6–8 pieces.
-
Roll or stretch each piece into a flat oval or circle (~¼ inch thick).
3. Fry
-
Heat ½–1 inch of oil in a heavy skillet over medium heat.
-
Fry each langos 2–3 minutes per side, until golden and puffed.
-
Drain on paper towels.
4. Garlic oil & toppings
-
Mix crushed garlic with a little melted butter or oil. Brush over warm langos.
-
Serve with sour cream, grated cheese, or any topping you like (savory or sweet works!).
🔥 Pro Tips
-
Keep oil at medium heat — too hot = burnt outside, raw inside.
-
For extra fluff, cover fried langos with a towel for 1–2 minutes after frying to trap steam.
-
Sweet twist: sprinkle with powdered sugar and cinnamon instead of savory toppings.
Langos is basically a canvas—savory, cheesy, garlicky, or even sweet.
I can also give you a “Hungarian festival-style” version that’s extra crispy outside and ultra-soft inside if you want. Do you want me to do that?