Ah, Lángos — the iconic Hungarian street food! It’s a deep-fried flatbread that’s crispy on the outside, soft inside, and typically topped with garlic, sour cream, and cheese. You’ll also see sweet versions or loaded modern takes.

Here’s the full, traditional recipe — easy enough for home frying but authentic in flavor.

🇭🇺 Hungarian Lángos (Fried Flatbread)

🍽️ Makes: 6–8 medium-sized pieces

⏱️ Prep Time: ~15 min + 1–1.5 hours rising

⛽ Cook Time: 2–3 minutes per piece

🧂 Ingredients

3 ½ cups (440 g) all-purpose flour
1 packet (7 g or 2 ¼ tsp) instant yeast
1 tsp sugar
1 ½ tsp salt
1 ¼ cups (300 ml) lukewarm milk
⅓ cup (80 ml) lukewarm water (adjust as needed)
1 tbsp vegetable oil (for dough)
Neutral oil for frying (sunflower or canola — about 3 cups)

🥣 Instructions

1. Make the dough

In a large bowl, mix flour, yeast, sugar, and salt.
Add warm milk and water gradually, mixing until a sticky dough forms.
Add 1 tbsp oil and knead (by hand or mixer with dough hook) for 5–8 minutes, until smooth and elastic. It will be slightly sticky — that’s okay.

2. First rise

Cover bowl with a damp towel or plastic wrap.
Let rise in a warm place for 1 to 1.5 hours, until doubled in size.

3. Shape the lángos

Lightly oil your hands and work surface (not flour).
Divide dough into 6–8 balls.
Flatten each into a disc (about 6–8 inches wide) with a slight dimple in the middle. Let rest for 10–15 minutes while oil heats.

4. Fry

Heat about 2 inches of oil in a wide pot or deep pan to 350–360°F (175–180°C).
Carefully lower one dough disc into the oil. Fry 1–2 minutes per side, until puffed and golden.
Drain on paper towels.

🧄 Classic Toppings

Garlic oil:
- Crush 2–3 garlic cloves into ¼ cup oil or rub raw garlic over the hot bread.
Sour cream:
- Spread generously.
Shredded cheese:
- Most traditional is Trappista cheese (use mozzarella or mild cheddar as a sub).

✅ Assemble while the lángos is still warm for melty goodness.

🍓 Sweet Variations

Powdered sugar
Jam or fruit preserves
Nutella + banana slices

🔁 Make-Ahead Tips

Dough can be made 1 day ahead and refrigerated after first rise (let come to room temp before shaping).
Leftover fried lángos can be reheated in the oven at 350°F for 5–8 minutes (avoid microwave — it makes them soggy).

🧀 Modern Topping Ideas

Lángos burger (folded with meat inside)
Smoked salmon + cream cheese
Bacon + fried egg
Spicy sausage + onions + mustard

Would you like a printable recipe card, a visual guide for shaping/frying, or help scaling the recipe for a party?

Hungarian Langos