As Healthy As Can Be!

Fried Bread Recipe – The Hungarian Langos

Fried bread is all over the world delighting all who aren’t afraid of carbs and fat in a wrap. It’s not the healthiest pick ever but that can’t be helped.

Fried-bread-recipe-the-hungarian-langos-4-SunCakeMomNot every flatbread is created equal. Sure enough, all are flat hence the name but amazingly there are so many variations of this humble dish that we would struggle to count them all.

Flatbread is with us since the beginning of times. First of them were made on hot stones near the fireplace without any additional leavening agent then as our species evolved so did the cooking techniques.

Wheat flour is such an amazing compound capable of creating so many different dish, thanks mainly to its gluten content. Not as without creativity in the kitchen, we would loathe a piece of pizza as the primitive part of our brain would love anything that is high in carbs.

Just have a look at parts of the world where wheat was not widely available like Asia or the Philippines. They have so many amazing dishes with rice that the gluten gutted Western world should embrace and unknowingly wish to have since the cradle.

Unfortunately, we aren’t really accustomed to those flavors and spices as much as to choose them over our well-known comfort food. It doesn’t help much that some of the ingredients could be a real underground quest to source, though.

We aren’t trying to make any Chinese now anyway but reaching back to the roots of Western civilization where our ancestors were forced to feed themselves with all means possible. Like the Roman soldiers who made flatbread using the campfire and their shields to fry it on.

Romans were not only great conquerors but apparently fearless culinary warriors as well, using techniques well ahead of their time. They used olive oil for deep frying food in the 5th century BC well before the Western world could afford it. Well, it is still a waste to fry in olive oil.

Our Yin and Yang ingredient, the cooking oil was discovered only in the 19th century. Or rather invented, given the amount of process and ingredients the industry uses to turn the humble sunflower seed into the thing, we use for deep frying.

At the same time our love-hate relationship began with deep frying traditional cooking, places were out phased in the households too.

Brick ovens or wood fed oven tops were no longer desirable kitchen equipment for the modern chefs thus many traditional food had to make the transition into modern life using what there was available.

We had cooking oil in abundance so there the dough went too, creating the most desirable fast foods ever existed. Nothing can be more satisfying than a deep-fried gluten bundled piece of joy camouflaged as humble food.

Croquettes, Fish and chips, Donuts, Mars bar! are all the children of the modern era where we are able to waste as much food as we please, using as much resource to provide for it as we please.

So why not throw some pizza into the frying pan and see what happens. Probably this was the thought process of the first person who ever throw flat bread into the hot oil and created the Hungarian Flat Bread called Lángos. Its name comes from the Hungarian word “láng” meaning fire that is supposed to be the part of the creating process in a brick oven. Since no-one has a brick oven nowadays except some culinary daredevils, people use cooking oil to make it.

This humble food traditionally served with garlic, sour cream and grated cheese, is the staple of Hungarian street food. Thanks to its likability, it’s spread around the surrounding countries during the years even as far as the UK.

Lángos is spreading all over the world, like the sour cream on top. Nowadays people put every kind of topping imaginable on it, making it even more delightful but sometimes just a bit of salt and a tad of garlic a hungry mouth need.Fried-bread-recipe-the-hungarian-langos-5-SunCakeMom

Ingredients:

16 Servings

  • 8 cup / 1000g Plain flour
  • 250ml Yogurt
  • 2 medium Eggs
  • 2 cup / 450ml Water (lukewarm)
  • 0.2 oz / 8g Fresh yeast
  • 1 teaspoon Salt
  • 4 cup / 1000ml Oil to fry the dough in

Topping (optional):

  • Garlic
  • Sour cream
  • Grated cheeseFried-bread-recipe-the-hungarian-langos-1-SunCakeMom

How to make:

  1. Add yeast to half of the lukewarm water and stir it well.
  2. Allow it to sit for five minutes until yeast dissolves in the water.Fried-bread-recipe-the-hungarian-langos-process
  3. Meanwhile put flour, eggs, salt and the yogurt into a big bowl. Pour in the rest of the water and the yeast mixture too. Knead until the dough is completely smoothed.Fried-bread-recipe-the-hungarian-langos-process-3-SunCakeMom
  4. Cover doughFried-bread-recipe-the-hungarian-langos-process-10-SunCakeMom and leave it in a warm (preferably 70°F – 80°F / 21°C – 26°C) place to raise for about 45 minutes. More about how to bake with yeast in the KnowledgeBase.Fried-bread-recipe-the-hungarian-langos-process-11-SunCakeMom
  5. Sprinkle flour on the flat surface and put the raised dough on top.
  6. Cut it in two equal halves and carefully make two big dough-balls out of them.
  7. Work with one dough at a time.
  8. Cut it in eight equal pieces and make little dough-balls out of them. Repeat it with the other big dough-ball too.Fried-bread-recipe-the-hungarian-langos-process-12-SunCakeMom
  9. Find a place aside where it’s possible to lay them down, not too close next to each other, and cover them with a kitchen towel for about 20 minutes to raise more.Fried-bread-recipe-the-hungarian-langos-process-13-SunCakeMom
  10. Pour oil into a big frying-pan and heat it up to medium high.
  11. Place a small dough-ball on a well-floured surface and strew it with a help of a rolling pin.Fried-bread-recipe-the-hungarian-langos-process-15-SunCakeMom
  12. Strew it a bit more with fingers and let the gravity help too.Fried-bread-recipe-the-hungarian-langos-process-4-SunCakeMom
    Fried-bread-recipe-the-hungarian-langos-process-16-SunCakeMom
    Fried-bread-recipe-the-hungarian-langos-process-17-SunCakeMom
  13. When the oil is hot, place the flattened dough, the floured part facing up, into the frying pan.Fried-bread-recipe-the-hungarian-langos-process-6-SunCakeMom
  14. After about 30 seconds or until it’s golden brown, turn it to the other side to fry.Fried-bread-recipe-the-hungarian-langos-process-7-SunCakeMom
  15. Take it out onto a paper kitchen towel that can soak up the oil.Fried-bread-recipe-the-hungarian-langos-process-20-SunCakeMom
  16. Repeat it with the rest of the dough-balls.Fried-bread-recipe-the-hungarian-langos-process-18-SunCakeMom
  17. Serve immediately with or without toppings.Fried-bread-recipe-the-hungarian-langos-2-SunCakeMom

Enjoy!

Note: Garlic topping should be prepared in advance or applied directly by rubbing a clove of garlic onto the surface of the bread. To make garlic topping, dice a clove of garlic up then put it in a cup. Add salt then after an hour add half a cup of water and let it sit for at least an hour. Apply the garlic sauce with a brush onto the surface of the bread.

 

Fried-bread-recipe-the-hungarian-langos-3-SunCakeMom

Fried Bread Recipe - The Langos
Prep Time
59 mins
Cook Time
1 min
Total Time
1 hr
 
Fried bread is all over the world delighting all who aren't afraid of carbs and fat in a wrap. It's not the healthiest pick ever but that can't be helped.
Course: Breakfast, Meal
Cuisine: Sugar free recipe
Servings: 16
Author: Edi Baker - SunCakeMom
Ingredients
Ingredients:
  • 8 cup / 1000g Plain flour
  • 250 ml Yogurt
  • 2 medium Eggs
  • 2 cup / 450ml Water lukewarm
  • 0.2 oz / 8g Fresh yeast
  • 1 teaspoon Salt
  • 4 cup / 1000ml Oil to fry the dough in
Topping (optional):
  • Garlic
  • Sour cream
  • Grated cheeseFried-bread-recipe-the-hungarian-langos-1-SunCakeMom
Instructions
  1. Add yeast to half of the lukewarm water and stir it well.
  2. Allow it to sit for five minutes until yeast dissolves in the water.

  3. Meanwhile put flour, eggs, salt and the yogurt into a big bowl. Pour in the rest of the water and the yeast mixture too. Knead until the dough is completely smoothed.

  4. Cover dough and leave it in a warm (preferably 70°F - 80°F / 21°C - 26°C) place to raise for about 45 minutes. More about how to bake with yeast in the KnowledgeBase.

  5. Sprinkle flour on the flat surface and put the raised dough on top.
  6. Cut it in two equal halves and carefully make two big dough-balls out of them.
  7. Work with one dough at a time.
  8. Cut it in eight equal pieces and make little dough-balls out of them. Repeat it with the other big dough-ball too.

  9. Find a place aside where it's possible to lay them down, not too close next to each other, and cover them with a kitchen towel for about 20 minutes to raise more.

  10. Pour oil into a big frying-pan and heat it up to medium high.
  11. Place a small dough-ball on a well-floured surface and strew it with a help of a rolling pin.

  12. Strew it a bit more with fingers and let the gravity help too.

  13. When the oil is hot, place the flattened dough, the floured part facing up, into the frying pan.

  14. After about 30 seconds or until it's golden brown, turn it to the other side to fry.

  15. Take it out onto a paper kitchen towel that can soak up the oil.

  16. Repeat it with the rest of the dough-balls.

  17. Serve immediately with or without toppings.

Recipe Notes

Garlic topping should be prepared in advance or applied directly by rubbing a clove of garlic onto the surface of the bread. To make garlic topping, dice a clove of garlic up then put it in a cup. Add salt then after an hour add half a cup of water and let it sit for at least an hour. Apply the garlic sauce with a brush onto the surface of the bread.

 

 

 

 

 

Edi Baker - SunCakeMom

X-gen Master of the rolling pin, mother of the ONE and a full time teacher.
Kneading out the every day life nuisances under the low humming noise of the airflow oven.

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