Lángos (Hungarian Fried Flatbread)
Crisp outside, pillowy inside, rubbed with garlic and topped with soured cream and cheese.
- Time1 hr 30
- LevelMedium
- Costabout £0.71 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the flour, yeast, sugar, salt and mashed potato. Add the warm water and mix to a soft, sticky dough. Knead for 8 minutes.
8 min - 2
Cover and leave in a warm place for 1 hour until doubled.
60 min - 3
Mix the garlic with the 3 tbsp water to make a garlic water.
- 4
Divide the dough into 4 and stretch each piece with oiled hands to a flat round about 18 cm wide, with a thin middle.
- 5
Heat the oil in a deep frying pan until a pinch of dough sizzles. Fry each lángos for 2 minutes per side until golden and puffed. Drain on kitchen paper.
4 min - 6
Brush with garlic water, spoon over the soured cream and scatter with cheese. Eat straight away.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.