History of Lángos
Lángos is a Hungarian fried flatbread that has been enjoyed for centuries. Its origins can be traced back to the nomadic tribes of the Eurasian steppes, who cooked similar flatbreads over open fires. Lángos was originally made with a simple dough of flour, water, and salt, and was often cooked on a hot stone or griddle. Over time, the recipe evolved to include additional ingredients such as yeast, sugar, and milk, which gave the bread a lighter and fluffier texture.
Lángos became a popular street food in Hungary during the 19th century, and it remains a beloved dish today. It is typically served with a variety of toppings, such as sour cream, grated cheese, or garlic oil. Lángos can also be filled with savory ingredients such as sausage, bacon, or vegetables.
Preparation of Lángos
To make lángos, you will need the following ingredients:
- 500g plain flour
- 1 tsp salt
- 1 tsp sugar
- 25g fresh yeast
- 250ml warm milk
- 1 tbsp vegetable oil
Instructions:
- In a large bowl, combine the flour, salt, and sugar.
- In a separate bowl, dissolve the yeast in the warm milk. Let stand for 5 minutes, until the yeast is foamy.
- Add the yeast mixture to the flour mixture and stir until a dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until the dough is smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until the dough has doubled in size.
- Punch down the dough and divide it into 8 equal pieces.
- Roll out each piece of dough into a thin circle, about 12 inches in diameter.
- Heat the vegetable oil in a large skillet over medium heat.
- Fry the lángos for 2-3 minutes per side, or until golden brown.
- Serve immediately with your favorite toppings.
Tips for Making Lángos
- For a crispier lángos, fry it in hot oil.
- If you don’t have fresh yeast, you can use 2 tsp of active dry yeast.
- Lángos can be made ahead of time and reheated in the oven or microwave.
- Lángos is a versatile dish that can be served as an appetizer, main course, or dessert.
