Lángos (Hungarian Fried Flatbread)

Ingredients

• 2.5 cups all-purpose flour
• ½ teaspoon instant yeast
• ¾ teaspoon salt
• ¾ cup whole milk, warmed
• ¼ cup water, warm
• 2 tablespoons sour cream
• 1 quart vegetable oil for frying
• 4 whole garlic cloves
• ½ cup sour cream for topping
• 1 cup sharp cheddar cheese, finely grated
• 2 tablespoons fresh parsley, chopped

Instructions

1. 1

   Combine 2.5 cups of all-purpose flour, 0.5 teaspoon of instant yeast, and 0.75 teaspoon of salt in a large mixing bowl. Whisk together until evenly distributed.

2. 2

   Pour 0.75 cup of warm whole milk and 0.25 cup of warm water into the flour mixture. Add 2 tablespoons of sour cream. Using a wooden spoon or your hand, stir until a shaggy, sticky dough forms — you should see no dry flour remaining.

3. 3

   Turn the dough onto a lightly floured work surface. Knead for 8 minutes, adding a light sprinkle of flour only if the dough is so sticky it won't hold together — this dough should remain quite moist and supple. You'll know it's ready when it becomes smooth and springs back slightly when poked.

4. 4

   Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let it rise at room temperature for 20 minutes until puffy and expanded — it should increase in volume by about 30 percent.

5. 5

   Pour 1 quart of vegetable oil into a heavy-bottomed pot or 12-inch Dutch oven. Heat over medium-high heat until an instant-read thermometer registers 350°F (about 5-7 minutes). The oil should shimmer and move freely — if you drop a tiny piece of dough in, it should sizzle immediately and float to the surface.

6. 6

   Dust a large cutting board or work surface generously with flour. Turn the risen dough onto the board. Using your fingertips and palms, gently stretch and press the dough into a rough rectangle about 1/4 inch thick — do not deflate it completely; you want to preserve the air bubbles for a light, airy interior.

7. 7

   Using a sharp knife or pizza cutter, cut the dough into 4 equal pieces — each should be roughly 4 inches by 3 inches. You can also stretch each piece slightly with your hands for a more rustic shape.

8. 8

   Working one or two pieces at a time, carefully lay a dough piece into the hot oil — it will immediately begin to puff. Fry for 1.5 to 2 minutes until the bottom is deep golden brown and crispy. Using tongs or a slotted spoon, flip it over and fry the second side for another 1.5 to 2 minutes until equally golden.

9. 9

   Transfer the fried lángos to a paper towel-lined plate to drain. Repeat with the remaining dough pieces, ensuring the oil temperature returns to 350°F between batches.

10. 10

    While the lángos are still warm, peel and finely mince 4 garlic cloves on a cutting board. Stir the minced garlic into 0.5 cup of sour cream until evenly combined.

11. 11

    Spread about 2 tablespoons of the garlic sour cream over the top of each warm lángos piece. Scatter 3 to 4 tablespoons of finely grated sharp cheddar cheese over each piece, then finish with a light sprinkle of fresh chopped parsley.

12. 12

    Serve immediately while the lángos are still hot and the cheese is melting into the warm surface. The contrast between the crispy exterior and pillowy interior is best within the first few minutes.

Tools you’ll need

• large mixing bowl
• wooden spoon
• 12-inch Dutch oven or heavy-bottomed pot
• instant-read thermometer
• large cutting board
• sharp knife or pizza cutter
• tongs or slotted spoon
• paper towels
• small bowl for garlic sour cream
• box grater or microplane

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