Better Than Bread: This 10-Minute Hungarian Langos Is So Good You’ll Stop Buying Loaves

We’re used to serving bread with whatever type of dish, be that for breakfast or for dinner, though sometimes the same loaf appearing on the table becomes a routine a little bit annoying.

Alternatively, you can try serving the Hungarian traditional langos, which is basically some kind of flatbread usually served with garlic sauce, sour cream or cheese.

Ingredients: 1 kg of wheat flour, 600 ml of water, a packet of dry yeast, half a teaspoon of salt, 500 ml of vegetable oil (for frying), a head of garlic, 100–150 ml of water; cheese and sour cream are optional.

In a bowl, combine the flour, yeast, salt, and water, and knead into a yeast dough. Cover with plastic wrap and let it rise in a warm place for half an hour.

Meanwhile, prepare the sauce: peel the garlic, crush it, pour in cold boiled water, add a pinch of salt, and stir. That’s basically the only sauce you need.

Remove the plastic wrap from the dough; it should have doubled in size by now. Gently knead it, then pinch off a piece for one flatbread, about the size of your palm. First, roll it into a ball, then roll it out into a small but not thin flatbread; pick it up and gently stretch it out.

Heat vegetable oil in a deep skillet until very hot, then carefully lower the langos into it. It should float in the oil but not touch the bottom. Fry the langos in the hot oil until golden brown on both sides.

Place on a plate covered with a paper towel. Brush with garlic sauce and serve immediately. Fry all the flatbreads in this manner.