Langos are Hungarian flatbreads that can be served well as a side dish to soups or as a snack with herb quark, cream cheese or garlic butter. They also taste very good with grated cheese and sour cream on top, further variations with ham, pineapple, etc. are possible. Also cute, e.g., with applesauce, they taste very tasty:
Put the flour in a bowl. Press an indentation in the middle. Dissolve 15 g of yeast in 5 tablespoons of lukewarm milk and pour into the well. Mix with a little flour to make a pre-dough. Cover and let rise in a warm place for 15 minutes.
Add the salt and gradually pour in almost 1/4 liter of lukewarm milk and knead everything well. But only add enough milk until you get a firm bread dough.
Dust the dough with a little flour, cover and let rise in a warm place for about 30 minutes.
Then tear off small pieces of dough, shape into balls and press by hand into flat cakes approx. 2 cm thick. Score several times with a knife so that the langos don`t contract in the pan.
Heat the oil in a coated pan and bake the langos for 2 - 3 minutes on each side until light brown. Serve the langos warm if possible.
The calorie count is based on 1 flatbread out of 6.
Ingredients
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