Homemade langos with garlic, sour cream and cheese
Homemade langos with garlic, sour cream and cheese is a simple recipe inspired by Hungarian cuisine. The langos are crispy on the outside, soft on the inside, and perfect for dinner, a party or weekend cooking.
Prep time
1 godz. 10 min
Cook time
20 min
Total
1 godz. 30 min
Servings
8
Difficulty
Łatwy
Ingredients
Dough
- 120 mlsparkling water
- 100 mlmilk
- 1 łyżeczkasugar
- 20 gfresh yeast (can be replaced with 7 g dry yeast)
- 500 gwheat flour
- 175 gcooked potatoes (cooled, thoroughly mashed or pressed through a ricer)
- 8 gsalt
- oil (for frying)
Toppings
- sour cream (for serving)
- grated cheese (e.g. gouda, edam, mozzarella or another favorite cheese)
- garlic (mixed with oil, or as garlic oil)
- chives (for sprinkling)
Instructions
- 1
Let the cooked potatoes cool, then mash them very thoroughly or press them through a ricer. The smoother the potatoes, the nicer the dough's texture will be.
- 2
Pour the sparkling water and milk into the mixer bowl. Add the sugar and fresh yeast.
- 3
Mix the liquids with the sugar and yeast until the yeast is evenly distributed.
- 4
Add the wheat flour, mashed potatoes and salt.
- 5
Knead the dough with a stand mixer for about 5 minutes, until it's smooth, soft and elastic. The dough can be slightly sticky, but it should hold its structure.
- 6
Cover the bowl and set the dough aside to rise for about 60 minutes. After that time it should have clearly grown in volume.
- 7
Transfer the risen dough onto a lightly floured or lightly oiled surface.
- 8
Divide the dough into 8 pieces of about 115 g each. Shape each piece into a ball.
- 9
Heat the oil in a pan or a wide pot. There should be enough of it for the langos to fry freely and brown nicely.
- 10
Take one ball of dough at a time and flatten it with your hands into a flatbread. The center can be a bit thinner and the edges slightly thicker.
- 11
Fry the langos right after shaping, for about 1-2 minutes per side, until golden and crispy. While the first ones are frying, the remaining balls simply wait their turn.
- 12
Once fried, transfer the langos onto paper towels to drain off excess fat.
- 13
While the langos is still hot, brush it with garlic mixed with oil, or with garlic oil.
- 14
Top with sour cream, grated cheese and chives.
- 15
Serve right away, since langos tastes best warm, when it's crispy outside and soft inside.
Tip
It's best to shape the flatbreads one at a time, right before frying. That way the dough doesn't dry out and the langos come out fluffy and fresh. Sparkling water helps give the dough a lighter texture.
Common mistake
The most common mistake is shaping all the flatbreads at once, or frying in oil that's too cold. If the oil is too cold, the langos soak up the fat and turn out heavy. It's better to shape them one at a time and drop each one straight into well-heated oil.
Serving suggestion
Serve hot with garlic, sour cream, grated cheese and chives. You can also add garlic sauce, sour cream, bacon, ham, hot peppers or extra cheese.
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