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Lángos Bread
This is a recipe for potato Lángos, a Hungarian deep-fried flatbread. It is also a popular street food in the Czech Republic, where it is known as Langoš.
Prep Time
15 mins
Cook Time
15 mins
Additional Time
45 mins
Total Time
1 hr 15 mins
Servings:
6
Calories:
459 kcal
Cuisine:
Czech
Ingredients
Langos dough:
- 1 medium potato boiled and cooled
- 1 cup milk lukewarm
- 2 teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 3 cups all-purpose flour
- 3 ½ Tablespoons sunflower oil (or canola)
- 1 teaspoons salt
Topping:
- 3 cloves garlic peeled and pressed
- ¼ cup water
- 1 teaspoon salt
For frying:
- cooking oil sunflower oil or canola, for frying
Instructions
- Before you start cooking: Cook 1 medium potato and let it cool down. Peel the cooled potato and shred it on a hand grater with small holes.
- Making yeast starter: Add 1 teaspoon granulated sugar to half of the 1 cup lukewarm milk, then sprinkle in 2 teaspoons active dry yeast. Stir the mixture and let it sit in a warm place for 10-15 minutes until it becomes bubbly.
- Place 3 cups all-purpose flour combined with 1 teaspoons salt in a large bowl, add the activated yeast mixture, grated potato, 3 ½ Tablespoons sunflower oil and the rest of the warm milk. Use a wooden spoon and your hands, or a kitchen mixer with a dough hook attachment, to make a semi-tough dough.
- Allow the dough to rise in a warm environment until it doubles in size, which should take about 1 to 1 ½ hours.
- Flour a worktop, dump the proofed dough on it, and divide into 6 equal-sized pieces. Shape them into balls and let them rise for another 15 minutes.
- Heat the oil in a frying pan over medium heat (350 °F). To fry the Langoš properly, you need at least a 1 ½-inch layer of oil, so they can float while frying.
- Use your fingers to stretch each piece of dough into a thin disc about 10 inches (25 cm) in diameter.
- Fry until golden brown, then use heat-proof tongs to flip and fry the other side. It cooks quickly, taking about 1 - 1 ½ minute per side.
- Make the garlic topping: Peel 3 cloves garlic and press them. Add the pressed garlic to a small bowl, combine with ¼ cup water and 1 teaspoon salt. Stir well.
- Brush the top of Langoš with garlic topping and serve warm.
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Notes
- The basic recipe makes 6 Langoš bread.
- There are also Langoš recipes without potatoes. However, potato Langos taste even better than the plain ones!
- You can make Langoš a bit healthier by using a paper towel to drain the excess fat immediately after frying.
Nutrition Information
Calories
459kcal
(23%)
Carbohydrates
63g
(21%)
Protein
9g
(18%)
Fat
19g
(29%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
7g
(41%)
Monounsaturated Fat
8g
(40%)
Trans Fat
1g
(50%)
Cholesterol
5mg
(2%)
Sodium
1183mg
(49%)
Potassium
290mg
(6%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
67IU
(1%)
Vitamin C
7mg
(8%)
Calcium
68mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 459
% Daily Value*
| Calories | 459kcal | 23% |
| Carbohydrates | 63g | 21% |
| Protein | 9g | 18% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 5mg | 2% |
| Sodium | 1183mg | 49% |
| Potassium | 290mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 67IU | 1% |
| Vitamin C | 7mg | 8% |
| Calcium | 68mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.