Hungarian Lángos Fried Flatbread
Hungarian Lángos is a traditional fried flatbread that’s a very popular street food. Langos is fried to crispy perfection with a pillowy interior and then topped with things like sour cream, grated cheese, and more. It’s a versatile and indulgent treat that’s perfect as a snack, appetizer, or breakfast. This recipe will guide you through creating this classic dish at home, step-by-step.
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What you’ll love about my Lángos recipe:
Try my Hungarian Goulash, Hungarian Mushroom Soup, Chicken Paprikash with Spaetzle, and Szegedin Goulash for more traditional Hungarian recipes.
If you try this recipe, I’d love to hear how it turned out! Did you add your own twist or stick to the traditional toppings? Leave a comment below with your thoughts, questions, or even your favorite toppings for Lángos. Your feedback helps others and means so much to me!
Kitchen Equipment
Ingredients: Notes, Variations, Substitutions
- Sour Cream & Cheese: Two optional toppings that are very popular, I love adding minced garlic to this.
- Lard: The traditional fat used in the recipe and also to fry the langos. You can use whatever oil or fat you prefer for frying, some options are tallow, ghee, avocado oil, and neutral unflavored coconut oil.
- Honey: Optional, not needed to bloom the yeast, but I add it for a hint of flavor. Can be omitted or substituted with sugar.
The full ingredient list with quantities is in the recipe card below.
Lángos Recipe Instructions & Process Photos
In a small bowl, combine lukewarm milk, water, and honey. Sprinkle the yeast on top and let it sit for 5-10 minutes until foamy.
In a large mixing bowl, whisk together the flour and sea salt. Add the yeast mixture and softened lard. Mix until a sticky dough forms, then knead by hand or with a stand mixer (using a dough hook) for 8-10 minutes until smooth and elastic.
Shape the dough into a ball and place it in a bowl lightly greased with lard. Cover with a clean kitchen towel or plastic wrap. Let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
Turn the risen dough out onto a floured surface and gently deflate it. Divide into 8 equal pieces. Roll each piece into a ball, then flatten into discs about 6-8 inches wide. Stretch the centers slightly thinner than the edges to create a pocket and for even frying.
Heat lard or oil/fat of choice in a deep skillet or heavy-bottomed pot to 350-375°F (175-190°C). Carefully fry one disc at a time, cooking for 1-2 minutes per side until golden brown and puffed. Remove with a slotted spoon and drain on paper towels.
Spread warm Lángos with sour cream, sprinkle with grated cheese, and serve immediately. Provide additional toppings like ham, sausage, or pickles as well as sweet toppings like jams and jellies.
FAQs
Don’t Forget This!
Make sure the milk and water are lukewarm to activate yeast properly and quickly.
My Favorite
Central European & Slavic Cuisine Recipes
Hungarian Lángos
Equipment
- Large mixing bowl
- Stand Mixer (Optional)
- Slotted Spoon, Spatula, or Tongs
- Wooden spoon
- Cast Iron Skillet or Heavy-Bottomed Pot
- Instant-Read Thermometer: Recommended to monitor oil temperature
Ingredients
For the Dough:
- 3 ½ cups all-purpose flour
- 1 teaspoon sea salt
- 1 packet 2 1/4 teaspoons instant yeast
- 1 cup lukewarm milk
- ½ cup lukewarm water
- 1 tablespoon honey
- 2 tablespoons room temperature lard plus extra for greasing the bowl and frying; you can also use butter, ghee, tallow, or avocado oil but don't use butter for the actual frying part.
Optional Toppings:
- sour cream
- grated cheese e.g., Edam, Gouda, or mozzarella
- sliced ham and sausage pickles
- sweet jams and jellies
- garlic butter or garlic oil
Instructions
Prepare the Dough:
- In a small bowl, mix the lukewarm milk, water, and honey. Sprinkle the yeast over the top and let it sit for 5-10 minutes until foamy.
- In a large mixing bowl, combine the flour and salt. Add the yeast mixture and softened lard.
- Mix until a sticky dough forms, then knead by hand or with a stand mixer (using a dough hook) for about 8-10 minutes, until the dough is smooth and elastic.
Let the Dough Rise:
- Shape the dough into a ball and place it in a bowl lightly greased with lard. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1-1.5 hours, or until it doubles in size.
Shape the Lángos:
- Turn the risen dough out onto a floured surface and gently deflate it. Divide it into 8 equal pieces.
- Shape each piece into a ball, then flatten it into a disc about 6-8 inches wide. Use your fingers to stretch it out slightly, leaving the edges a bit thicker than the center.
Fry the Lángos:
- In a deep, heavy-bottomed skillet or pot, melt enough lard to reach about 2-3 inches in depth. Heat the lard to 350-375°F (175-190°C).
- Fry the lángos one at a time, cooking for about 1-2 minutes on each side, or until golden brown and puffed. Use a slotted spoon to flip and remove them from the lard.
- Drain on paper towels or wire rack.
Add Toppings and Serve:
- While the lángos is still warm Spread a dollop of sour cream on top, and finish with grated cheese.
- Serve additional toppings on the side as desired.
