It seems like the world-conquering tour of lángos in unstoppable. More and more people hear about it, give it try and also hopefully send its word all around the world. It is not too complicated to make lángos and it is definitely worth to give it a try.

Daily News Hungary has already reported how the people of New York City love the Lángos Truck  and that this summer joy is now extremely popular in Australia as well.

Lángos is a deep fried flat bread made of a dough with flour, yeast, salt and water (a kind of bread dough). Lángos can be made with yoghurt, sour cream or milk instead of water, a dash of sugar along with salt and sometimes with flour and boiled mashed potatoes, which is called potato lángos. It is eaten fresh and warm, topped with sour cream and grated cheese, garlic or garlic butter, or doused with garlic water. A new way of making lángos is a stuffed version which basically means stuffing the dough with the goodness of the desired toppings.

Traditionally, lángos was baked in the front of a brick oven, close to the flames. It was made from bread dough and was served as breakfast on days when new bread was baked. Nowadays, lángos is deep fried in oil.

The name comes from ‘láng’, the Hungarian word for flame. You can find lángos vendors on the streets or try making it at home. Both versions have their own feel to it. If you want to know how to make this popular Hungarian food, watch the video!

Source: Daily News Hungary

  1. Sorry…This langos recipe is way to thin, traditionally should be alot thicker, fluffy and airy inside,crispy on the outside, never deep fry.. traditionally just done in a fry pan.. l never use potato (although some people do).. the dough needs to be alot wetter.. it basically is a doughnut dough traditionally..and used for making other traditional Hungarian cakes..Its an art to get it right…takes practice..

  2. I have spent 20 years researching a truely commercial Langos recipe
    This year made 5 kg for 50 men and believe me the dough was stretchy on its own almost stretching to infinity
    When being held and turned.
    I proved the dough for hours and hours next to a wood fired oven in the outdoors.
    The result was hugeeee fluffy magnificent Langos.

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