Ungarisch Snack

Lángos Recipe: How to Make Hungarian Fried Flatbread at Home

Name: Lángos Recipe: How to Make Hungarian Fried Flatbread at Home
Prep time: 90 min
Cook time: 20 min
Total time: 110 min
Yield: 6 servings
Cuisine: Ungarisch
Ingredients: 500g all-purpose flour (bread flour works great too); 1 packet active dry yeast (7g / 2¼ tsp); 300ml lukewarm water; 1 egg (large); 2 tbsp sunflower oil for the dough; 1 tsp salt; 1 tsp sugar; 1000ml sunflower oil for frying; 200g sour cream or crème fraîche; 150g Gouda or Swiss cheese, shredded; 2 garlic cloves; 1 tsp sweet paprika

Crispy fried dough meets creamy toppings — lángos is the ultimate Hungarian street food classic. With this easy recipe, you'll nail the golden flatbread right in your own kitchen.

Recipe.food AI-generated recipe

Updated 19. June 2026

110 min Total

90 min Prep

20 min Cook

6 servings

180°C Temperature

Ingredients

500g all-purpose flour (bread flour works great too)

1 packet active dry yeast (7g / 2¼ tsp)

300ml lukewarm water

1 egg (large)

2 tbsp sunflower oil for the dough

1 tsp salt

1 tsp sugar

1000ml sunflower oil for frying

200g sour cream or crème fraîche

150g Gouda or Swiss cheese, shredded

2 garlic cloves

1 tsp sweet paprika

Tips

Never roll the dough out with a rolling pin — always stretch it gently with your hands. This keeps the dough airy and gives lángos its signature uneven, rustic edges.

Sour cream is the classic topping, but crème fraîche works beautifully too. Use whatever creamy, tangy topping you have on hand — full-fat Greek yogurt is a great substitute in a pinch.

Lángos is best eaten fresh and hot. If you have leftovers, reheat them in a 350°F (180°C) oven for 3–4 minutes to bring back the crunch.

Instructions

Dissolve the yeast and sugar in the lukewarm water and let it sit for 10 minutes until foamy.

Place the flour and salt in a large bowl, make a well in the center, and pour in the yeast mixture, egg, and 2 tbsp of oil.

Knead everything into a smooth, elastic dough (8–10 minutes by hand or 5 minutes with a stand mixer). The dough should be slightly tacky but not sticky.

Place the dough in a lightly oiled bowl, cover, and let it rise in a warm spot for 60 minutes, until doubled in size.

Heat the oil in a large, deep pot or deep fryer to 350°F (180°C). Divide the dough into 6 portions and gently stretch each one out on a lightly floured surface by hand — don't use a rolling pin!

Carefully lower each lángos into the hot oil one at a time and fry for 2–3 minutes per side until deep golden brown. Drain on paper towels.

Finely mince or press the garlic. Rub the warm lángos with garlic, then spread generously with sour cream.

Sprinkle with shredded cheese, dust with sweet paprika, and serve immediately.

History & Origin

Lángos is a classic Hungarian street food with roots in the country’s humble home cooking tradition. Originally, leftover bread dough was baked in the embers of a wood-fired oven — a technique that eventually evolved into the fried version we know today. Lángos has long been a staple at Hungarian markets and festivals, and in the second half of the 20th century it spread well beyond Hungary’s borders. Today it’s a beloved snack throughout Central and Eastern Europe.

Variations

Vegan version: Leave out the egg and add a splash of extra oil to the dough instead. Swap the sour cream for cashew cream and use your favorite vegan shredded cheese.

Yogurt dough: Replace part of the water with plain whole-milk yogurt — it makes the dough slightly more tender with a subtle tang.

Sweet version: Skip the garlic and cheese and serve dusted with powdered sugar alongside sour cream or strawberry jam — a big hit with kids.

Hearty topping variation: Top with crispy bacon, sautéed onions, and a dollop of sour cream for a rich, rustic twist.

Common Mistakes – and How to Avoid Them

Yeast not activated: If there’s no foam after 10 minutes, the yeast is dead or the water was too hot. Start over — the water should be no warmer than 100°F (38°C).

Not kneading long enough: Under-kneaded dough will tear when you stretch it and rise unevenly. Knead for at least 8 minutes by hand until the dough is smooth and springy.

Oil not hot enough: If the temperature is too low, the lángos soaks up oil and turns out heavy and greasy. Always bring it to 350°F (175–180°C) and use a thermometer to keep it there.

Stretched too thick: Lángos should be pulled to about ¼ inch (0.5–0.8 cm) thick. Too thick and the inside stays doughy.

Waiting too long to serve: Lángos loses its crunch within minutes of coming out of the oil. Top it and eat it right away.

Storage & Shelf Life

Lángos is always best eaten fresh, straight out of the oil. Leftovers can be stored in an airtight container in the refrigerator for 1–2 days, but they’ll soften quickly. To reheat, pop them in a 350°F (180°C) oven or air fryer for 4–5 minutes to crisp them back up — avoid the microwave, which makes them rubbery. They can also be frozen: freeze them plain, layered on parchment paper, and bake straight from frozen in the oven when ready to eat.

What to Serve With It

Lángos is a complete snack on its own and doesn’t really need a side dish — though a crisp cucumber salad with fresh dill and a splash of vinegar pairs wonderfully and adds a bright, refreshing contrast. For drinks, a cold lager, an unfiltered wheat beer, or an ice-cold lemonade all fit the bill perfectly. Lángos is ideal for summer cookouts, outdoor festivals, or a satisfying weeknight bite when you want something hearty without a lot of fuss.

Frequently Asked Questions

Can I make lángos without a deep fryer?

Absolutely. Just use a large, deep pot. The key is using enough oil — at least 3–4 inches deep — and keeping an eye on the temperature with a kitchen thermometer.

What other toppings can I use for lángos?

The most traditional version is simply garlic and salt. Modern takes include ham, onions, tomatoes, or even sweet versions with Nutella and powdered sugar.

Why isn’t my lángos coming out crispy?

Your oil is most likely not hot enough. The temperature needs to hold steady at 350°F (180°C). If it’s too low, the dough absorbs the oil and turns out greasy and soggy.