Eastern European Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Langos
Hungary's irresistible deep-fried flatbread — hot, chewy, and crisp-edged — piled high with sour cream, grated cheese, and garlic at every market stall.
Contains common allergens
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Good to know
- Crispy
Matched from this dish's own ingredients and timing. Browse more: crispy recipes
Instructions
8 steps- 1
Dissolve the yeast and sugar in the warm water and let stand until foamy, about 8 minutes.
- 2
In a large bowl, combine the flour, salt, and mashed potato if using, then pour in the yeast mixture and mix into a soft, slightly sticky dough.
- 3
Knead for about 8 minutes until smooth and elastic, then cover and let rise in a warm place until doubled, about 1 hour.
- 4
Punch down the dough and divide into 4 pieces. Stretch or roll each piece into a rough oval about 1/4 inch thick, keeping the center slightly thinner than the edges.
- 5
Heat at least 2 inches of oil in a heavy pot to 375 degrees F.
- 6
Carefully lower each piece of dough into the hot oil and fry, pressing the center down with tongs if it puffs unevenly, until golden brown, about 1 to 2 minutes per side.
- 7
Drain briefly on paper towels, then while still hot, rub the surface with the crushed garlic mixture.
- 8
Top with a generous smear of sour cream and a handful of grated cheese, and serve immediately.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
78/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving2215
Calories
8 g
Protein
60 g
Carbs
219 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Langos are deep-fried flatbreads of Hungarian origin that have been a beloved street food at markets, fairs, and lakeside resorts for centuries. The name comes from the Hungarian word for flame (lang), a nod to the bread traditionally baked or fried near an open fire. The base dough often incorporates mashed potato or sour cream, which creates a distinctive soft, slightly tangy interior beneath the fried crust. In modern Hungary and across Central Europe, langos vendors are a fixture at any outdoor gathering, and the topping hierarchy is traditionally topped with sour cream and grated cheese — though sweet versions with jam and powdered sugar also exist.
Listahan note
This version uses a potato-enriched yeasted dough so the inside stays pillowy and soft even as the outside crisps to golden in the oil, and the topping is the classic sour cream and cheese combination.
Technique cues
- Stretch each round of dough as thin as possible in the center while keeping a slightly thicker rim — this creates the characteristic crisp center with a soft, chewy border that is the signature of good langos.
- Fry at 350 to 360 degrees F in enough oil to fully submerge the langos — too shallow and the center will not crisp properly; too hot and the outside burns before the inside cooks through.
- Add toppings immediately after frying while the surface is still porous and slightly moist — the sour cream melts into the hot dough rather than sitting as a cold pool on top.
Kitchen flow
- Parallel prep
- Prepare and grate toppings while the dough rises so everything is ready the moment the first langos comes out of the oil.
- Make-ahead
- The dough can be made the night before and refrigerated for a slow rise; let it come to room temperature for 30 minutes before stretching and frying.
- Leftover move
- Leftover langos can be reheated in a 375 degree F oven for 5 minutes to crisp up, though the sour cream topping should be added fresh after reheating.
- Cleanup rhythm
- Set up a paper towel-lined rack next to the oil for draining so you are not transferring oil across the kitchen; let the oil cool completely before straining and storing for reuse.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
mashed potato
dough enricher and softener
Purpose: Potato starch keeps the interior of the fried dough incredibly soft and pillowy, and the moisture it contains produces steam during frying that prevents the center from becoming doughy.
Handling: Cook and mash thoroughly with no lumps; cool to room temperature before adding to the yeast dough or the heat will kill the yeast.
Adaptation: Sour cream in the same weight as the potato makes a tangier, less potato-forward dough that is also traditional.
all-purpose flour
dough structure
Purpose: Flour provides the gluten network that gives langos its structure and allows it to be stretched thin without tearing.
Handling: Add gradually after the potato and yeast so you can control hydration — potato varies in moisture content.
Adaptation: Bread flour produces a chewier, more elastic dough that stretches more readily.
active dry yeast
leavening
Purpose: Yeast creates the open, bubbly interior texture that makes langos so light inside despite being deep-fried.
Handling: Proof in a small amount of warm water with a pinch of sugar for 5 minutes before adding to the flour.
Adaptation: Instant yeast can be added directly to the flour; the dough may rise slightly faster.
sour cream
classic topping
Purpose: Sour cream is the non-negotiable traditional topping — its cold tang against the hot, crispy dough is the core flavor contrast of langos.
Handling: Spread generously over the hot langos immediately after it comes out of the oil.
Adaptation: Creme fraiche provides a similar tangy fat but with slightly richer, less sour character.
grated hard cheese
topping salt and texture
Purpose: Finely grated cheese (traditionally a mild local hard cheese, often substituted with Parmesan or dry Gouda in North American kitchens) melts slightly onto the hot sour cream and adds savory saltiness.
Handling: Grate finely so it melts quickly and distributes over the sour cream rather than sitting in clumps.
Adaptation: Crumbled feta provides a sharper, saltier cheese note that is also popular.
Technique notes
- Keep a spider or slotted spoon nearby and carefully submerge the langos in the oil using it rather than dropping by hand — hot oil splashes are the primary kitchen hazard here.
- The dough is ready to fry when it has doubled and feels bubbly and slightly elastic under the finger; under-proofed dough fries dense rather than light.
- Fry one langos at a time in a smaller batch to prevent the oil temperature from dropping and producing a greasy, pale result rather than a golden one.
Ingredient swaps
- Gluten-free direction
- A gluten-free all-purpose flour blend with xanthan gum produces a workable dough; expect the langos to be slightly less stretchy and require gentler handling.
- Dairy-free option
- Replace sour cream topping with a cashew cream seasoned with lemon juice and a pinch of salt, and use dairy-free hard cheese for a similar flavor profile.
- Baked version
- Brush stretched dough with oil and bake at 450 degrees F on a preheated stone for 8 to 10 minutes for a lighter, less rich result — the texture is closer to a flatbread than traditional langos.
Serve alongside
- Pickled cucumbers
- Sliced raw garlic (for rubbing on the hot dough before toppings)
- Tomato salad with vinegar
- Cold lager beer
- Sparkling water with lemon
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Langos is best eaten immediately; it is a true street-food dish that does not hold well — the crust softens within 30 minutes.
- Unfired dough portions can be refrigerated overnight on a floured tray and fried fresh the next day.
Equipment
- Deep heavy pot or Dutch oven for safe frying
- Instant-read thermometer for maintaining oil temperature at 350 to 360 degrees F
- Spider or slotted spoon for lowering and retrieving langos
- Wire rack over a sheet pan lined with paper towels for draining
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