in Eastern Europe, Hungary

Langos

updated

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Ingredients for 1 servings:

  • 500 g flour
  • 1 packet of dry yeast
  • 1 tsp salt
  • 400 ml water, lukewarm
  • Sunflower oil for frying, approx. 1.5 l

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 4 minutes; Total time approx. 44 minutes

Hungarian bread

Sift the flour into a bowl and mix with the dry yeast and salt. Add the water and mix until a smooth dough forms. Cover with a kitchen towel and let it rise in a warm place for about 20-30 minutes. With oiled hands, pull the dough apart into fist-sized pieces, roughly the size of a plate. Heat the oil in a pan and carefully add the langos to the hot oil. After about a minute, turn them over and fry the other side until golden brown. Drain the water at the end. Continue working the dough little by little in this way.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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