Lángos – A traditional favorite

Here’s Lángos – a true Hungarian traditional favorite 🇭🇺🥖
Crispy on the outside, soft and fluffy inside—pure street-food comfort.

🥖 Lángos (Hungarian Fried Flatbread)

🛒 Ingredients

• 3½ cups (450 g) all-purpose flour
• 1 cup (240 ml) warm milk (or water)
• 2¼ tsp (7 g) active dry yeast
• 1 tsp sugar
• 1½ tsp salt
• 2 tbsp oil (plus more for frying)

Classic toppings

• Garlic paste (crushed garlic + water or oil)
• Sour cream
• Grated cheese (Hungarian trappista, mozzarella, or cheddar)

👩‍🍳 Instructions

1. Activate yeast
   Mix warm milk, sugar, and yeast.
   Let stand 5–10 minutes until foamy.
2. Make the dough
   In a bowl, combine flour and salt.
   Add yeast mixture and oil.
   Knead until soft and slightly sticky (8–10 minutes).
3. Rise
   Cover and let dough rise 1 hour, until doubled.
4. Shape
   Divide dough into 6–8 balls.
   Let rest 10 minutes.
   Stretch each ball by hand into thin discs.
5. Fry
   Heat oil to 350°F (175°C).
   Fry each lángos 1–2 minutes per side until golden and bubbly.
6. Top & serve
   Rub with garlic, spread sour cream, sprinkle cheese.
   Serve hot 🔥

🍽️ Popular Hungarian Variations

• Sajtos-tejfölös (cheese & sour cream – classic)
• Garlic only
• Ham & cheese
• Sweet version with powdered sugar or jam

💡 Old-School Tips

• Dough should be soft, never dry
• Stretch by hand, not with a rolling pin
• Best eaten immediately

🇭🇺 Fun Fact

Lángos is traditionally sold at markets, fairs, and beaches all over Hungary.

If you want:

• stuffed lángos
• oven-baked version
• or a Facebook / WordPress post

just tell me 😊