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Cooking
The Best Crispy Hungarian Langos
· 10 servings
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.
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.
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.