The resurgence of lángos – the aromatic flatbreads of Hungary, popular across central Europe and the Balkans – is not a surprise to snack food aficionados. Always popular as a street food, lángos gradually became a fast-food restaurant favourite. Now the bread that was once baked in brick ovens and given its name because it was close to the flame is a traditional deep-fried snack food. This is the potato version, made with a mixture of mashed potato and wheat flour.
- 500 g white wheat flour, t500
- 250 g potatoes, boiled, mashed
- 150 ml milk, lukewarm
- 20 g yeast
- 1 tsp sugar
- 1 tsp salt
- Oil, for frying
Dissolve the sugar and yeast in the warm milk, leave for 15 minutes.
Work the flour into the mashed potatoes, add salt and yeast mixture. Form into a stiff dough without too much kneading. Leave to rise for two hours at room temperature.
Shape into 100 gram balls, flatten into oblongs or ovals about 1 centimetre thick for crispy thin breads or 2 centimetres for crispy thick breads, leave to rise for an hour.
Heat oil to a height of 2 centimetres in a deep frying pan, place several of the dough pieces in the pan. Fry, spooning oil on top of the dough, for about a minute. It will puff up. Turn over and fry until the dough is golden brown.
Place on absorbant kitchen paper, dress with variations from grated cheese, crushed garlic, garlic powder, cubed ham, lemon zest, oil, sour cream and yoghurt.