Lángos: Hungarian Fried Flatbread

Method7 steps

1. 1

   Step 1: Combine 100 ml warm milk, 10 g active dry yeast and 1 tsp sugar, letting it become bubbly. Knead with 500 g flour, 1 tsp dough sea salt, 2 tbsp room-temperature dough butter and 200 ml lukewarm dough water for about 5–8 minutes until smooth and elastic. Cover and rise in a warm spot for 1–2 hours until doubled.

   Rise dough until doubled · 120 minUses 500 grams all-purpose flour · 100 milliliters milk · 1 teaspoon granulated sugar · 10 grams active dry yeast · 1 teaspoon sea salt · 2 tbsp room-temperature butter for dough · 200 ml lukewarm water for dough

2. 2

   Step 2: Meanwhile, mix 250 g sour cream with the one measured minced garlic clove. Season with separate sour-cream salt and pepper to taste, then refrigerate until serving.

   Uses 250 grams sour cream · 1 clove garlic · Salt to taste for garlic sour cream · Black pepper to taste for garlic sour cream

3. 3

   Step 3: Dice the 4 thick bacon slices, trimming excess fat if desired, and finely dice the yellow onion (1). Finely slice the additional topping garlic, whose quantity is unspecified. Preheat the oven to 100°C /200°F for holding cooked flatbreads.

   Uses 4 slices thick cut bacon (I like to buy Steakhouse Bacon for this) · 1 yellow onion, finely diced · Additional garlic, finely sliced, for bacon topping; amount unspecified

4. 4

   Step 4: Heat the 1 litre frying-oil (1 liter) supply in a suitable pot to about 180°C /350°F, checking with a frying thermometer. Use a little of this same oil to lightly oil your hands. Divide the risen dough into 6 equal balls and press into flatbreads about ½ inch /1.25 cm thick.

   Uses risen Lángos dough · 1 liter avocado oil (or other high heat oil for deep frying)

5. 5

   Step 5: Fry one flatbread at a time for about 2 minutes per side, about 4 minutes per piece, until golden and cooked through. Drain on a paper-towel-lined plate and keep the cooked pieces warm in the low oven while frying the remaining pieces.

   Fry one flatbread 2 minutes per side · 4 minUses six shaped flatbreads and heated frying oil

6. 6

   Step 6: Melt the separate 1 tbsp topping butter in a skillet. Sauté the prepared bacon for a few minutes until starting to crisp, then add the diced onion and sliced topping garlic and cook for about 2 more minutes, continuing gently if needed until cooked. Season with the separate topping salt and pepper, then fold in ¼ cup chopped parsley.

   Uses diced bacon and onion with sliced topping garlic · 1 tbsp butter for bacon-onion topping · Separate salt to taste for bacon-onion topping · Separate black pepper to taste for bacon-onion topping · 1/4 cup chopped parsley

7. 7

   Step 7: Spread the prepared garlic sour cream over the cooked flatbreads and add the prepared bacon-onion topping. Optionally finish with shredded Gouda OR Swiss cheese.

   Uses six cooked fried flatbreads · prepared garlic sour cream · cooked bacon-onion-parsley topping · Shredded Gouda OR Swiss cheese as optional finishing topping