Hungarian fried flatbread

Name: Hungarian fried flatbread
Total time: 100 min
Yield: 4
Cuisine: Hungarian
Ingredients: 320 g Plain wheat flour; 210 g Water; 5 g Dried baking yeast; 5 g Sugar; 4 g Salt; 90 g Rapeseed oil; 10 g Garlic; 100 g Sour cream, 20% fat; 80 g Emmental with vegetarian rennet

Golden yeast flatbreads with garlic, sour cream and cheese.

Estimated total time: 100 minutes4 portionsAbout 630 kcal per portion

Round fried lángos topped with sour cream and grated cheese — Photo: sikeri · CC BY-SA 4.0 · Photo source. Real dish photograph visually verified. Image resized and JPEG encoded. Photo shows sour cream and grated cheese topping.

Ingredients for 4 portions

320 g Plain wheat flour
210 g Water
5 g Dried baking yeast
5 g Sugar
4 g Salt
90 g Rapeseed oil
10 g Garlic
100 g Sour cream, 20% fat
80 g Emmental with vegetarian rennet

Method

Mix flour, yeast, sugar, salt, 200 g lukewarm water and 10 g oil. Knead for 7 minutes, cover and let rise for about 60 minutes until expanded.
Divide dough into four pieces. With oiled hands gently stretch each into a thin round, keeping the edge slightly thicker.
Heat remaining oil in a wide frying pan. Shallow-fry each bread for 2–3 minutes per side until golden and cooked through; drain briefly.
Mix crushed garlic with remaining water and brush over hot breads. Top with sour cream and grated cheese.

Includes one hour rising. This home version is shallow-fried; all 90 g oil is counted even though some may remain in the pan. Use vegetarian-rennet cheese.

Lángos

Allergens and ingredient checks

Listed allergens: gluten, milk. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Happy Foods Tube — Langos

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