Meta Title: Hungarian Lángos Recipe – Authentic Crispy Fried Flatbread
Meta Description: Learn how to make authentic Hungarian Lángos, the famous Hungarian fried flatbread that’s crispy outside, soft inside, and traditionally topped with garlic, sour cream, and cheese.
Slug: hungarian-langos-recipe
Hungarian Lángos (Traditional Fried Flatbread)
Lángos is one of Hungary’s most beloved street foods. This golden, deep-fried flatbread is crispy on the outside, light and airy on the inside, and traditionally brushed with garlic oil before being topped with sour cream and grated cheese.
Originally baked in the residual heat of wood-fired ovens (the name lángos comes from the Hungarian word láng, meaning “flame”), today’s version is deep-fried and sold at markets, festivals, beaches, and food stalls throughout Hungary.
Whether enjoyed as a savory snack, lunch, or late-night treat, authentic Hungarian Lángos is simple comfort food at its best.
Table of Contents
What Is Hungarian Lángos?
Why You’ll Love This Recipe
Ingredients
Equipment
Step-by-Step Instructions
Traditional Toppings
Recipe Variations
Serving Suggestions
Expert Tips
Storage & Reheating
Frequently Asked Questions
Final Thoughts
What Is Hungarian Lángos?
Lángos is a traditional Hungarian fried yeast bread made from a soft dough that is stretched into rounds and fried until golden brown. It is typically served warm with garlic oil, sour cream, and grated cheese, although sweet and modern variations are also popular.
Why You’ll Love This Recipe
Authentic Hungarian street food
Crispy outside, fluffy inside
Easy homemade dough
Perfect for parties and gatherings
Endless topping possibilities
Ready in about 2 hours
Family favorite
Ingredients
Dough
4 cups (500 g) all-purpose flour
2¼ teaspoons (7 g) active dry yeast
1 teaspoon granulated sugar
1½ teaspoons salt
1½ cups (360 ml) warm milk
2 tablespoons vegetable oil
2 tablespoons plain Greek yogurt or sour cream (optional, for a softer dough)
For Frying
Vegetable, sunflower, or canola oil
Garlic Oil
4 cloves garlic, minced
¼ cup (60 ml) vegetable oil
Pinch of salt
Traditional Toppings
1 cup (240 g) sour cream
1½ cups (150 g) grated Trappista cheese (or mozzarella, Edam, or mild cheddar if unavailable)
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