Langos: Authentic Hungarian Fried Bread Recipe

Name: Langos: Authentic Hungarian Fried Bread Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 300 g of All Purpose Flour; 120 ml of Milk; 60 g of Water; 20 g of Extra Virgin Olive Oil; 10 g of Nutritional Yeast; q.b. of Table Salt; q.b. of Fry Oil; 400 g of Crushed Tomatoes; 1 spicchio of Garlic; q.b. of Parmesan Cheese

Langos is a typical Eastern European street food very similar to Neapolitan Fried Pizza. They can be prepared quickly and are perfect for any filling of your choice. They can be either deep-fried or baked in the oven.

Recipe Langos: Authentic Hungarian Fried Bread Recipe

Difficulty Medium
Preparation 15 minutes
Cooking 15 minutes
Servings for Serves 4

Langos is the quintessential Hungarian street food, consisting of round, fried flatbreads that are especially popular during the warm summer days in many Eastern European countries.

We can consider Fried Langos as the true siblings of the Italian Neapolitan Fried Pizza, though some trace their origins back to the Ottoman rule over many Eastern nations in the 1500s, while others believe they stem from ancient Roman traditions.

Made with what many consider humble ingredients (flour, water, and yeast), Langos can be prepared in just a few minutes and can be either fried or baked to create lighter yet equally delicious Baked Langos.

Once ready, you can top your Homemade Langos with whatever you prefer, from the classic Hungarian sour cream to Italian-style toppings like tomato sauce and a generous sprinkle of grated Grana cheese.

Ingredients for Serves 4

300 g of All Purpose Flour
120 ml of Milk
60 g of Water
20 g of Extra Virgin Olive Oil
10 g of Nutritional Yeast
q.b. of Table Salt
q.b. of Fry Oil
400 g of Crushed Tomatoes
1 spicchio of Garlic
q.b. of Parmesan Cheese Grated

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Method

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To prepare Langos (a traditional Hungarian fried bread), warm the milk with water and dissolve the fresh yeast in it. Sift the flour into a bowl, add a pinch of salt, pour in the water-milk-yeast mixture and olive oil, then knead everything together. Cover and let it rise in a turned-off oven with the light on for about two hours or until the dough has doubled in volume.
While the dough is rising, heat a drizzle of oil in a pan with the garlic clove. Add the tomato pulp, a pinch of salt, and a pinch of sugar, then cook for 15-20 minutes.
Once the dough has doubled in size, divide it into 100g portions. On a floured surface, use your hands to stretch each portion into a pizza-like shape, about 5-10 millimeters thick and approximately 8 inches (20 centimeters) in diameter.
Fry one Langos at a time in abundant hot oil, turning to ensure it’s golden brown on both sides. Once done, remove from the oil and let rest on paper towels to drain excess oil.
Spread a generous layer of tomato sauce on each Langos and sprinkle with plenty of grated Grana Padano cheese. Serve your Langos hot, optionally folded in half like the famous Neapolitan Pizza a Portafoglio (wallet-style pizza). Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

If you prefer, you can avoid frying by baking them in a preheated oven at 400°F (200°C) for 15-20 minutes, making sure to brush each Lagos well with olive oil. Once ready, you can fill your Lagos with your favorite filling, from the traditional Hungarian sour cream to more modern options like grilled zucchini and grated Emmental cheese.

Tips

The longer you let your Lagos rise, the more airy and lighter they will be after cooking.

Storage

Lagos should be consumed immediately after cooking. Storage is not recommended once cooked.