Original Hungarian Langos

Ingredients for 4 servings:

• 150 g potato(s), floury
• 30 g yeast, fresh
• 400 ml milk
• 3 tbsp powdered sugar
• 400 g flour
• Salt
• 50 ml oil
• n. B. Fat for frying
• possibly sour cream
• possibly garlic

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

with potatoes

Boil the potatoes with their skins on. Dissolve the yeast in 100 ml of lukewarm milk with powdered sugar and let it rise in a warm place for 10 minutes. Peel the potatoes and mash them while still lukewarm or mash them with a fork. Sift the flour into a bowl, make a well in the center, and pour in the yeast and milk. Add the potatoes and oil, then knead with the remaining lukewarm, lightly salted milk to form a smooth dough. Sprinkle lightly with flour and cover with a kitchen towel. Let it rise in a moderately warm place for about 1 hour until doubled in size. Fill a pan with vegetable fat (or oil) to a depth of about 6 cm. Tear off a piece of the risen dough, shape it into a flatbread about 2 cm thick, and place it in the hot fat. Bake in the uncovered pan until golden brown, then carefully turn over and bake the other side until crispy. Season with salt and serve hot. If you like, you can serve your flatbreads with sour cream and garlic juice.