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Hungarian Langos
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1/2 kg (1 pound) flour
2 dkg (0.7 ounces) baker's yeast
salt
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Put the yeast into half a cup of warm water and put the cup to a warm place so that the yeast can rise. Put the flour into a bowl and pour the already risen yeast in the middle. Add some salt and so much warm water which is enough to knead a flexible dough. Knead it for a half an hour. It shouldn't be too soft, the dough must stay together. After the kneading is done, cover the bowl with a cloth and raise the dough at a warm place. If it has risen, cut it into pieces with a cup. With wet hands take a piece and stretch it as much as you can. It will look like a very thin pizza. The middle of the Langos should be the thinest. Heat oil in a pan and fry each piece until both sides turn golden brown. Drip down the Langos and spread it with garlic oil or sour cream. The Langos with sour cream tastes really good if you grate some cheese on it.
Extra tip: If you are already good at making Langos, you can add a big boiled and mashed potato into the dough and knead it well into it.
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Preparation Time: 1 1/2 hour |
Serves: |
| Recipe Origin: Hungary |
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Submitted by: |
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Zita Turcsik
Hungary |
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| This recipe has been viewed 46226 times. |
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