Langos is Hungary's most iconic street food—a deep-fried flatbread that's crispy on the outside and soft inside. While best enjoyed fresh from a street vendor, you can recreate this beloved dish at home with this authentic recipe.
Traditional Langos Recipe
This recipe yields authentic langos that rivals what you'll find at Hungarian street vendors. The key is proper dough preparation and frying technique.
Ingredients
For the Dough:
- 500g (4 cups) all-purpose flour
- 7g (1 packet) active dry yeast
- 1 teaspoon salt
- 1 teaspoon sugar
- 300ml (1¼ cups) warm water
- 2 tablespoons vegetable oil
For Frying:
- Vegetable oil for deep frying (enough to cover langos)
Traditional Toppings:
- 2-3 garlic cloves, peeled
- 200ml (¾ cup) sour cream
- 150g (1½ cups) grated cheese (traditionally Trappista or similar)
- Salt to taste
Instructions
Step 1: Activate the Yeast
Dissolve the yeast and sugar in warm water (about 37°C/100°F). Let it stand for 5-10 minutes until the mixture becomes foamy.
Step 2: Make the Dough
In a large bowl, mix the flour and salt. Make a well in the center and pour in the yeast mixture and oil. Mix until a dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic.
Step 3: First Rise
Place the dough in an oiled bowl, cover with a clean cloth, and let it rise in a warm place for 1-2 hours until doubled in size.
Step 4: Shape the Langos
Punch down the dough and divide it into 4-6 equal portions. On a floured surface, stretch each portion into a round or oval shape about 1cm thick. You can make a small hole in the center (traditional style) or leave it solid.
Step 5: Second Rise
Place the shaped langos on parchment paper, cover, and let rise for another 30 minutes.
Step 6: Fry the Langos
Heat oil in a deep pan or fryer to 180°C (350°F). Carefully slide each langos into the hot oil. Fry for 2-3 minutes on each side until golden brown and puffed. Remove and drain on paper towels.
Step 7: Add Toppings
While still warm, rub the langos with a cut garlic clove. Spread sour cream over the top, then sprinkle with grated cheese. Add a pinch of salt if desired. Serve immediately.
Tips for Perfect Langos
Expert Tips
- Oil temperature is crucial—too hot and it burns, too cool and it becomes greasy
- Don't overcrowd the pan—fry one or two at a time
- The dough should be soft but not sticky—add flour if needed
- Traditional langos has a hole in the center, but solid versions work too
- Serve immediately while hot and crispy
Topping Variations
While the classic garlic-sour cream-cheese combination is traditional, langos is versatile. Here are popular variations:
Savory Toppings
- Ham and Cheese: Add sliced ham before the cheese
- Mushroom: Sautéed mushrooms with garlic
- Bacon: Crispy bacon bits
- Onion: Raw or caramelized onions
Sweet Toppings
- Jam: Apricot or strawberry jam
- Nutella: Chocolate hazelnut spread
- Powdered Sugar: Simple and sweet
- Cinnamon Sugar: Classic sweet treat
Common Mistakes to Avoid
- Not letting the dough rise enough—this affects texture
- Oil temperature too low—results in greasy langos
- Overworking the dough—makes it tough
- Adding toppings too early—they should go on hot langos
- Making langos too thick—aim for about 1cm
Serving Suggestions
Langos is best served immediately after frying. It's perfect as a snack, light meal, or street food-style appetizer. Pair with Hungarian beer or a cold drink for the authentic experience.
Storage
Langos is best eaten fresh. If you must store leftovers, keep them in an airtight container and reheat in the oven. They won't be as crispy as fresh, but still enjoyable.
Explore More
Want to learn about other Hungarian street foods or where to find langos in Hungary?