Hungarian Fried Bread
Meet a very popular Hungarian street food speciality, lángos. It's a deep fried flat bread made of a dough with flour, yeast, salt and water (a kind of bread dough). Lángos can be made with yoghurt, sour cream or milk instead of water, a dash of sugar along with salt and sometimes with flour and boiled mashed potatoes, which is called potato lángos. It is eaten fresh and warm, topped with sour cream and grated cheese, garlic or garlic butter, or doused with garlic water. Lángos can be cooked at home or bought at markets and street vendors around the country. The name comes from 'láng', the Hungarian word for flame.
Traditionally, lángos was baked in the front of a brick oven, close to the flames. It was made from bread dough and was served as breakfast on days when new bread was baked. Nowadays, lángos is deep fried in oil. Lángos is also very popular and known as a fast food at fairs and in amusement parks in Austria, the Czech Republic, Slovakia, Croatia, Serbia and Romania.
The ingredients (makes about 10 lángos, depending on the size)
300 g all-purpose flour
7 g dried (instant) yeast
250 ml water
1/2 teaspoon salt
sunflower oil (for frying)
toppings: sour cream, grated cheese, garlic
In a mug, dissolve the salt in the water. In a bowl, combine the sifted flour with the yeast. Add the salty water to it and stir thoroughly (if it's very sticky, add a little bit more flour). Work the dough with a wooden spoon or with your hands until the dough is smooth and no longer sticks to the bowl. Leave the dough in the bowl, cover with a clean cloth and let it rise for 30-40 minutes or until it has doubled in size.
Once it is rested, carefully tip out the dough onto a floured surface, stretch it out into a square and cut out about 10 cm (3,93 inch) round shapes with a big glass (a big cookie cutter also works). Stretch out each piece with your fingers into a round shape with the centre being thinner than the edges. Let the pieces rest for another 30 minutes on the floured surface.
In a saucepan, heat sunflower oil. Place the lángos into the hot oil, fry it on one side until golden brown then turn. Repeat with the remaining lángos dough.
Serve while it's hot. You can eat it simple or sprinkled with chopped garlic or doused with garlic water and topped with grated cheese and sour cream.
Bon appétit! (Jó étvágyat!)
Recipe and photos by Zizi