The Best Crispy Hungarian Langos
· 10 servings
Make the dough
Crumble the yeast into lukewarm water. Leave it in a warm spot until it starts to bubble and rise. 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 leave to rise for an hour. After an hour, divide the dough into 10 pieces and shape them into flat rounds. Cover again and let 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.
