Langos is a deep-fried flatbread.
Langos is derived from the Hungarian term, 'lang' which means flame. This is because the bread was originally cooked in a brick oven near the fire. Nowadays, that isn't the case as Langos are typically deep-fried in oil. Additionally, Langos was present in both Byzantine and Ottoman cuisines as a savory and sweet dish. In present day, Langos is typically sold in fairs and festivals.
Ingredients
1 large potato (freshly boiled, peeled, mashed and kept warm; don't use leftover mashed potatoes)
2 1/2 teaspoons instant yeast (same as rapid-rise or bread machine yeast)
1 teaspoon sugar
1 3/4 cups all-purpose flour
1 tablespoon vegetable oil
3/4 teaspoon salt
1/2 cup milk
2 cloves garlic (cut in half)
Instructions
Gather the ingredients.
Place freshly mashed warm potatoes, yeast, sugar, flour, oil, salt, and milk into a medium mixing bowl or stand mixer.
Using the paddle attachment, combine the ingredients until they are well moistened.
Switch to the dough hook and knead for 5 to 7 minutes or until smooth and elastic.
Transfer to a greased bowl, cover, and let rise until doubled.
Divide dough into 4 equal portions. Shape each piece into a smooth ball and place on a lightly floured board. Cover and let rest 20 minutes.
In a large skillet, heat 1-inch canola oil to 350 F.
Flatten and stretch each dough ball to about an 8-inch diameter. Make 1 or more slits in the center of the stretched dough. This is traditional and also helps to keep the dough from puffing up in the middle and not frying properly.
Fry one langos at a time about 2 minutes per side or until golden. Drain on paper towels. Serve hot rubbed with a cut garlic clove and sprinkled with salt.
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