Hungarian · Main course · SAMPLE RECIPE
Lángos · garlic, sour cream & cheese flatbreads
Puffy fried flatbreads with crisp golden edges, garlicky sour cream, and a loose shower of cheese. A Hungarian street-food favorite to enjoy freshly cooked.
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A NOTE FROM THE KITCHEN
Stretch gently and fry in small batches.
The base batch makes six small flatbreads. Use an instant-read or frying thermometer and a heavy pot with generous headroom. The center should be thinner than the rim, but not torn. Serve each bread soon after frying.
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Lángos · garlic, sour cream & cheese flatbreads
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BEHIND THE DISH · Hungarian street-food traditions
Lángos · garlic, sour cream & cheese flatbreadsBeyond the plate.
Freshly fried dough becomes a warm, crisp-edged base for garlic, sour cream, and cheese.
ORIGINS & EVOLUTION
A fried flatbread with many finishes.
Modern lángos is a yeast-raised bread fried in oil. Plain, garlicky, sour-cream-topped, and cheese-covered versions are all familiar, alongside a much wider range of contemporary toppings.
CULTURAL CONTEXT
Best eaten close to the frying pan.
Lángos is a recognizable part of Hungarian street-food culture. Its appeal comes partly from the contrast between an airy middle, crisp edges, and cool, creamy toppings.
AT THE TABLE
Small pieces for a home pot.
Our version makes modest flatbreads that fit a heavy saucepan. Stretching the middle thin helps it cook through while the thicker rim puffs. A loose scatter of cheese follows the natural shape of each bread.
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