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Lángos

Hungarian Fry Bread
Course Bread
Cuisine Hungarian
Keyword deep-fried, flatbread, Fry bread, Lángos
Prep Time 2 hours
Cook Time 30 minutes
Servings 8 pieces
Calories 600kcal
Author Jim Behymer as adapted from the original Hungarian

Ingredients

  • 500 g bread flour
  • 1 russet potato approximately 200 grams
  • 200 ml milk lukewarm
  • 1 packet active dry yeast
  • 1 tsp sugar
  • 1.5 tsp salt
  • frying oil I used canola

Instructions

  • Boil the russet potato until soft, then cool until it is room temperature. Mash finely or rice and add to flour and salt in a large bowl
  • Heat the milk for just a few seconds in a microwave until it is lukewarm. Mix in the sugar and bloom the yeast in this mixture.
  • Combine the wet and dry ingredients in the mixer bowl and mix until it comes together. If you need to, add just a tiny bit of water but not much.
  • Knead until the dough is smooth and supple. This took me around 15 minutes at medium speed in my KitchenAid, along with a few sessions of manual kneading on the tabletop.
  • Put dough intp oiled bowl. Cover and let rise for 45 minutes to an hour
  • Divide into 8 equal pieces, pinch closed on bottom and roll into a round breadroll shape.
  • Keeping the pieces you are not working with covered, pat out and flatten each breadroll shape and roll out to a circle around 6″ in diameter, then cover.
  • Proof the flattened dough for 20-30 minutes while the oil heats to ~350° F.
  • Working with one dough disk at a time, stretch them like a pizza dough, starting with your hands in a steering wheel orientation, then moving to using your knuckles. Stretch each piece of dough to 8″ or 9″ in diameter, so that it has a thin center with a slightly thicker outer rim like a less pronounced cornicione.
  • Fry the dough for a couple of minutes on each side until nicely brown in color.

Notes

  • Original source: https://www.nosalty.hu/recept/burgonyas-langos
  • If you won’t be using all the dough right away, sprinkle some extra flour on the excess, bag it, and put it in the fridge until you’re ready to work with it. This can be done immediately before or after step 6.
  • Make a slit in the center of each Lángos to let steam escape so it can cook more evenly
  • Top with garlic, sour cream and shredded cheese, or any number of other combinations.