Langos, Hungarian fried bread sometimes called Hungarian pizza, became part of the country's cuisine centuries ago when it was introduced by the Turks during their occupation.
Today it's a favorite street and fair food and eaten as an appetizer or snack, usually simply, rubbed with garlic and sprinkled with salt. Some incorporate caraway seeds into the mashed potato-yeast dough.
Variations are to serve langos with sour cream and dill or shredded Emmenthaler or Gruyere cheese, or sprinkled with cinnamon sugar or confectioners' sugar for a sweet version.
Makes 4 Hungarian Langos
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
- 1 large potato, boiled, peeled, mashed and kept warm
- 2 1/2 teaspoons instant yeast (same as rapid-rise or bread-machine yeast)
- 1 teaspoon sugar
- 1 3/4 cups all-purpose flour
- 1 tablespoon vegetable oil
- 3/4 teaspoon salt
- 1/2 cup milk
- 2 cloves garlic, cut in half
- Place the ingredients in the order given, except the garlic, in a mixing bowl. Using the paddle attachment, combine the ingredients until well moistened.
- Switch to the dough hook and knead for 5 to 7 minutes or until smooth and elastic. Transfer to a greased bowl, cover and let rise until doubled.
- Separate dough into 4 portions, shape into a round and place on a lightly floured board. Cover and let rest 20 minutes.
- In a large skillet, heat 1 inch canola oil to 350 degrees. Flatten and stretch dough to about an 8-inch diameter. Make a slit in the center. This is traditional and also helps to keep the dough from puffing up in the middle and not frying properly. Fry one at a time about 2 minutes per side or until golden. Drain on paper towels.
- Serve hot rubbed with garlic clove and sprinkled with salt. Variations include topping with sour cream and chopped dill or shredded Emmenthaler or Gruyere cheese. Or, for a sweet version, sprinkle with cinnamon sugar or confectioners' sugar.