Taste Hungary! – Recipe of the irresistible Hungarian pizza “Langalló”

Langalló is a typical Hungarian delicacy which can be listed among the most delicious foods in the world. During wintertime, it can be tasted in several Christmas markets, along with an aromatic hot mulled wine. However, it can be prepared at home as well, putting your soul into it. Let’s see the recipe of the best ‘langalló’ ever!

Briefly about the Hungarian pizza

Langalló is a 22-25 cm wide and 1-1.5 cm thick dough, mostly round-shaped, weighs 250-300 g, and has a taste of fresh bread. Its external parts are crispy while the inner parts are irresistibly soft. It is suggested to be consumed only fresh and hot, otherwise the dough loses its softness.

Usually, it is flavoured with salt, sour cream, and enriched with diced bacon.

Langalló is also called “kenyérlángos” or “kemencelángos” (Great Plain); “langali” or “langli” (Western Hungary).

Specialities about Langalló

In the past, it used to be one of the favourite Hungarian breakfasts, consumed with animal fat (pork, duck, goose fat).

In the regions of Western Transdanubia and Southern Great Plain, it was flavoured with garlic, fat, and sour cream, and enriched with some bacon on the top. In the Northern Great Plain, Hungarians mainly flavoured it with salt and a mixture of cottage cheese and dill.

As agraroldal.hu reports – nowadays, the tradition of home-baked langalló has disappeared. However, some Hungarian bakeries and restaurants revived the folklore delicacy where various types of kenyérlángos can be tasted.