At a glance
You're making crispy fried dough discs that need time to rise—first the dough for about an hour, then shaped balls for 20 minutes more. The trickiest part is the frying, where rolling the dough thinner gets you that perfectly crispy texture. Then you top them with your favorite combination: garlic, sour cream, and cheese are the traditional Hungarian way, but you can also go sweet with Nutella or jam if you're in the mood.
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Make the dough
Crumble the yeast into lukewarm water and leave it in a warm spot until it froths up — you'll see distinct bubbles forming on the surface. Mix the flour with the salt, then pour in the yeast mixture. Knead into a smooth, non-sticky dough.
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Let the dough rise
Cover the bowl with a tea towel or plastic wrap and let the dough rise for an hour. Once risen, divide it into 10 balls and shape each into a flatbread. Cover again and let them rise for another 20 minutes.
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Fry and top
Fry in a generous layer of oil, or a mix of oil and lard. The thinner you roll out the dough, the crispier your langos will be. Serve hot, topped with whatever you like best.
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