One of the great things about having housemates, particularly from all around the world, is that you get to taste food from different cultures from the comfort of your own home. Amongst many of the Hungarian dishes my old housemate made, lángos was one of them. A great fried flatbread, slathered with garlic infused oil, sour cream, and cheese - an absolute dream!
The below recipe will make around 8-10 pieces of lángos.
Ingredients
Lángos
1kg bread flour
700ml lukewarm water
14gr dried yeast
2tsp salt
1tsp sugar
1.5l neutral oil (vegetable, sunflower, or rapeseed) for frying
Toppings
2-4tbsp neutral oil
2 cloves garlic
300ml sour cream
250gr grated edam cheese (gouda or trappista are also great choices!)
Method
1. Making the dough. Bloom the yeast in a few tablespoons of lukewarm water and the sugar. Set aside for 10 minutes until it starts to bubble. This ensures the yeast is active.
2. In a large bowl, mix the flour, lukewarm water, and yeast mixture. Knead until a soft dough forms. Add the salt and knead further for around 5-10 minutes. Set aside and allow to rise for 1-2 hours, or until doubled in size.
3. Prepare the infused oil. Crush the garlic and place in a small bowl. Add around 2-4 tablespoons of neutral oil and set aside until ready to use.
4. Making the lángos. Once the dough has doubled in size, portion out 8-10 balls of dough. Place the oil set aside for frying in a large pot - ideally an extremely wide one. A wok works great in this instance! Allow to warm up to around 170-180 degrees celsius. A good way to check if it's warm enough is to throw a very small piece of dough in the oil. If it floats and sizzles, it's warm enough.
5. Place some oil in your hands and start stretching the balls one at a time, making use of gravity to help you pull at the dough. The middle of the dough should be almost see through. Poke a small hole in the middle so any air and oil can escape when frying (and so the flatbread remains flat in the frying process). Place in the hot oil for around 3-5 minutes on each side, or until golden brown. Allow to drip and place on kitchen towel to soak up any excess oil. Repeat with all the dough balls.
6. Brush the lángos with garlic oil (tonnes of it!) and top with (lots) of sour cream and grated cheese. Eat whilst still warm!
Recreating this recipe? Tag me on instagram @juliawgr!
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