One of the most typical Hungarian specialities is kenyérlángos. If you are looking for a traditional old delicacy or want to show foreigners an oven-baked lángos that is most similar to a white pizza or Italian focaccia, this is the perfect choice. You can even find it at festivals, fairs, and Christmas markets, or in supermarkets as a piece-priced pastry. Here’s how to make it homemade, even in a gluten-free version!
The original, Hungarian recipe can be found on the site of Életmagazin.hu.
You can also add green onions, chives, salami, and sausages to taste, so this recipe could be a good idea for saving leftovers, too. Some also use parsley, dill, or pepper to stir into the sour cream.
It used to be one of the favourite breakfasts of Hungarians, consumed with animal fat (pork, duck, goose fat). In the regions of Western Hungary and the Southern Great Plain, people usually prepared this pastry with garlic, fat, and sour cream, enriched with homemade bacon on the top. In the northern part of the Great Plain, people often topped kenyérlángos with homemade cottage cheese, salt, and dill.
You do not have to miss out on this incredibly tasty snack. With a few changes, you can turn the above recipe into a gluten-free one. The preparation is similar to the gluten version, but it is recommended to flatten the dough on the baking tray with a wet tablespoon.
The ingredients for the dough vary as follows:
The original, Hungarian gluten-free recipe suggests the following proportions of toppings because of the changes in quantity: 1 small can of sour cream, 1-2 red onions and 10 dkg bacon.
Its external parts are crispy while the inner parts are irresistibly soft. It is suggested to be consumed only fresh and hot. There are so many names for it in different regions: Töki pompos and langalló in the western part of Hungary, while people living in the Great Plain call it kemencelángos or kenyérlángos. It is also known as ‘bodag’ and ‘vakarék’ (scraping), because in the old times, it was made from the part of the bread that stuck to the pan.
We love LANGOS very much. I am not too fond of doing it in the oven, i like it done in the frying pan in stead. Yes, we must have some Garlic and some nice Virgin Oliver Oil on it, some salt. Course other Persons have what they prefer, onions, and Sour Cream. Wonderful food. We just love it as often as we can. 😱😇🙏🕊♥️💕