Here’s an authentic Hungarian Lángos flatbread recipe — golden, crispy outside, soft and airy inside 🇭🇺✨ This is true street-food comfort, just like you’d find at Hungarian markets.
🇭🇺 Hungarian Lángos (Fried Flatbread)
🧾 Ingredients
3½ cups (450 g) all-purpose flour
1 cup warm milk (or water)
1 packet (2¼ tsp) active dry yeast
1 teaspoon sugar
1 teaspoon salt
2 tablespoons oil (sunflower or neutral oil)
Oil for frying
🧄 Classic Toppings (Traditional)
Minced garlic + water + salt (garlic sauce)
Sour cream
Grated cheese (Hungarian trappista or mozzarella)
👩🍳 Instructions
Activate the yeast Mix warm milk, sugar, and yeast. Let sit 5–10 minutes until foamy.
Make the dough In a bowl, mix flour and salt. Add yeast mixture and oil. Knead until soft and slightly sticky (about 8–10 minutes).
First rise Cover and let rise in a warm place for 60–90 minutes, until doubled.
Shape Punch down dough and divide into 6–8 balls. Rest 10 minutes. Stretch each ball gently into a thin round (center thinner than edges).
Fry Heat oil to 170–180°C (340–355°F). Fry each lángos 1–2 minutes per side until golden and bubbly. Drain on paper towels.
🧄 Garlic Topping (Traditional)
Mix:
3 cloves garlic, finely minced
¼ cup warm water
Pinch of salt
Brush over hot lángos.
🧀 Serve Like a Hungarian
Garlic → sour cream → cheese
Or sweet version: powdered sugar or jam
Some regions add ham, sausage, or fried egg
💡 Pro Tips
Dough should be soft, not dry
Stretch with oiled hands, not a rolling pin
Fry one first to test oil temperature
🕰️ Short History
Lángos comes from “láng” (flame). Originally baked near open fires, it evolved into the beloved fried street bread found across Hungary today.
If you’d like, I can also give you:
No-yeast lángos
Oven-baked version
Mini lángos for parties
Or a video caption + engagement text for Facebook or your recipe blog
