Lángos

Ingredients

• 1⅛ lbWheat flourplain or semi-coarse, for the dough
• 1 ozYeastfresh; use less if dried
• 1¼ cupsmilklukewarm, as dough liquid
• 1¼ cupswaterlukewarm, instead of or alongside the milk (optional)
• 2 tspsaltfor the dough
• 1 tspsugarto activate the yeast
• 2 tbspoilfor the dough (optional)
• 2⅛ cupsfrying oildeep layer for frying, about 170–180 °C
• 4 clovesgarlicpressed, mixed with salt, water or oil for brushing
• 5¼ ozhard cheesegrated, for sprinkling
• 5¼ ozsour creamfor spreading, sometimes also in the dough
• ketchupfor drizzling
• 1potatoesboiled, finely grated, for a softer dough (optional)
• 5¼ ozyogurtin the dough, makes it moister (optional)
• 1 tspBaking sodaextra leavening in yogurt or cream doughs (optional)
• 1eggfor a richer dough (optional)

Method

1. Stir the yeast together with the lukewarm milk (or lukewarm water), the sugar and a little of the flour, then leave this starter to stand for 10–15 minutes until it is foamy and risen.
2. Mix the remaining flour with the salt, add the starter and the rest of the liquid, along with the oil, yogurt, sour cream, egg or the boiled, finely grated potato if you're using them.
3. Knead everything into a smooth, fairly soft dough that comes away from the bowl. Cover it and leave it in a warm place for 30–60 minutes, until doubled in size.
4. Divide the dough into equal pieces, shape them into balls and let them rest, covered, for another 10–20 minutes.
5. With floured or oiled hands, pull each ball out into a round flatbread about 15–20 cm across, keeping the middle thinner than the edge.
6. Heat a deep layer of frying oil to 170–355 °F. Lower the flatbreads in one at a time — they should float freely in the oil.
7. Fry for 1–3 minutes on each side until golden brown, then drain on kitchen paper.
8. Press the garlic, stir it with salt and a little water or oil, and brush the still-warm flatbreads with it.
9. Spread with sour cream or ketchup, scatter over the grated hard cheese and serve at once.

Tips and variations

A boiled, finely grated potato in the dough makes it softer; with yogurt or sour cream and a spoonful of baking soda you can skip the long rise altogether, and a quick dough with baking powder or curd cheese does away with the yeast entirely. If you want to get ahead, let the dough rise overnight or for up to 24 hours in the fridge — that keeps you supplied for several days. Instead of deep-frying, you can bake the flatbreads at 180 °C in the oven or in the air fryer; for mini lángos, roll the dough out and cut circles with a glass. Caraway goes into the dough or into the garlic mixture, wild garlic into the dough or on top, courgette is worked into the dough, which then needs no rising time at all; a little mayonnaise in the dough is common too, and gluten-free flour works as well. The classic way to serve it is with garlic, sour cream, ketchup and cheese — instead of the separate toppings you can also use a dressing of sour cream, ketchup and paprika. Sweet, it's good with jam, plum butter, curd cheese, cinnamon sugar or icing sugar.