Hungarian Lángos
Hungarian Lángos is crispy fried flatbread with all sorts of sweet and savory topping options!
Servings: 8 people
Calories: 257kcal
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.
Notes
Storage & Reheating
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat in a 350°F (175°C) oven for 5-7 minutes to restore crispiness. Avoid microwaving, as it can make the Lángos soggy.
Nutrition
Calories: 257kcal | Carbohydrates: 45g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 4mg | Sodium: 304mg | Potassium: 107mg | Fiber: 2g | Sugar: 4g | Vitamin A: 53IU | Vitamin C: 0.02mg | Calcium: 48mg | Iron: 3mg
