John Myers
Ingredients for 4 servings:
- 500 g flour
- 20 g yeast, fresh
- 250 ml water, lukewarm
- Salt
- Oil/lard
- Ham
- Cheese, grated
- 1 onion(s), sliced
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes
The classic Lángos consists only of flour, water, yeast, and salt. Since I mix these by taste, these instructions are only approximate! Dissolve the yeast in lukewarm water and mix with the remaining ingredients. A dash of oil makes the dough smooth, but can be omitted. I knead the dough with a dough hook for at least 10 minutes. A bread maker is also an alternative. Dust with flour and let it rise for at least 30 minutes. Heat plenty of oil in a pan (lard is even better); the Lángos should float in it! Now you can either form flatbreads and then top them with cheese, garlic, or something else, or, as we prefer, fill them. There are no limits here either: ham, cheese, onions, tomatoes, vegetables, or something else. Roll out with a rolling pin, cut out any size pieces, top with the desired ingredients, and fold together. Moisten the edges and press down firmly. Now quickly fry in the pan over high heat, on both sides. Serve immediately.
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