Hungary / Snacks
Lángos
A yeasted flatbread deep-fried, rubbed with garlic and buried under soured cream and cheese.
Ingredients
- Plain flour400 g
- Potato, boiled and mashed150 g
- Warm milk200 ml
- Dried yeast7 g
- Sugar1 tsp
- Garlic3 cloves
- Soured cream200 g
- Hard cheese, grated150 g
- Oil for frying700 ml
- Salt1 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Dissolve the yeast and sugar in the warm milk and leave it ten minutes, until it foams.
Mix the flour, mashed potato, salt and the yeast liquid and knead for eight minutes to a smooth soft dough. It stays a little tacky; that is right.
Cover and prove for an hour in the warm: the dough should double.
Divide into four, stretch each by hand into a twenty-centimetre round, leaving the edges thicker.
Deep-fry at 175 °C for ninety seconds a side. It balloons; that is correct, do not press it down.
Rub the hot bread with a cut clove of garlic, spread it with soured cream and pile on the cheese.
