Lángos: Hungarian Fried Flatbread
Serves 6
20 mins prep
25 mins cook
60 mins Resting Time
105 mins total
Try to pass by the Lángos (pronounced 'lahng-gosh') booth at a Christmas Market and not stop and at least let all the amazing smells soak in. It's hard to resist these deep fried flatbreads of Hungarian origin.
Dough
Sauce
Toppings
Other
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For the dough, combine warm milk, yeast and sugar and allow to bubble up for a few minutes. Add together all ingredients for the dough plus 6.5 ounces (about 200 ml) of luke warm water and knead for about 5 to 8 minutes until you have a smooth, elastic dough. Cover and let rise in a warm spot for 1 to 2 hours or until doubled in size.
In the meantime, combine sour cream, minced garlic clove and season with salt and pepper. Set aside.
Dice the thick cut bacon into smallish pieces (trimming off excess fat), small dice the onion and finely slice the garlic for the topping. Preheat the oven to 200 degrees Fahrenheit (about 100 degrees Celsius).
In a medium sized pot, heat the frying oil to 350 degrees Fahrenheit (about 180 degrees Celsius). A deep frying thermometer is a must here (unless you have a deep fryer) Rub some oil on your hands and divide up the dough into 6 equal pieces and shape into 1/2 inch thick flatbreads (I like to first shape balls, then press them flat with the palm of my hand and fingers).
Work in batches, frying the flatbreads one at a time for about 2 minutes on each side. Transfer to a paper towel covered plate to absorb excess oil, then keep warm in the oven.
Melt the butter in a skillet and add the bacon to sauté for a couple of minutes until starting to crisp. Add the onion and garlic and sauté for another 2 minutes. Season with salt and pepper and fold in the chopped parsley.
To serve, spread the sour cream mixture onto the fried flatbreads and top with the bacon mixture. You can also top with a little bit of shredded cheese (I like to use gouda or swiss cheese). Guten Appetit!
