Langos Flatbread

When you walk through the Prague historic center while being hungry, stop by one of many street vendors and buy langos bread. This deep-fried delicacy will drive your hunger away, and besides, it tastes so delightful!

➜ What Is Langos

Langos (langoš in Czech) is a Hungarian flatbread made from yeast dough. Pieces of proofed dough are stretched into discs and deep-fried from each side until golden and crispy.

Langos tastes neutral on its own, but it can be topped with both sweet or salty toppings. Czechs probably love the variant with garlic sauce topping, grated cheese, and ketchup the most.

Langos is typical Czech fast food, usually sold in the summer season at festivals, carnivals, and holiday destinations.

➜ Pronunciation

Hungarian call this bread lángos, in the Czech, it is langoš. The pronunciation in both languages is very similar: /ˈlaːŋɡoʃ/

I recorded a short audio clip on how to pronounce the Czech word "langoš".

Try out: Topinka garlic bread is another sort of goodness from the Czech easy recipes category!

➜ Ingredients

Ready to make langos from scratch? Let’s take a look at the shopping list:

• Instant yeast; Czechs usually use fresh yeast, but instant yeast works as well in this recipe
• Milk; lukewarm, to create proper conditions for the yeast
• Sugar; to feed the yeast
• Potato; boiled ahead, ideally the day before; the potato needs to be cooled down
• All-purpose flour
• Vegetable oil; added to the dough
• Salt
• Oil; for deep frying
• All-purpose flour; to dust the worktop

✅ You’ll find the exact amount of ingredients below in the recipe card, which you can also print out.

Langos Topping

• Fresh garlic, pressed
• Water
• Salt

I used the simplest topping in this recipe, just crushed or pressed garlic mixed with water and salt. It’s incredibly tasty and perfect for your very first encounter with this delicious food.

➜ How to make langos bread

This recipe calls for a potato add-on, this means a portion of boiled, cooled, and grated potato. In other words, we are going to make potato langoš!

STEP 1: Cook potato and let it cool down. If you don’t forget, the ideal time is to boil a potato the day before.

STEP 2: Warm half of milk, the milk should be lukewarm, not too hot. Add 1 teaspoon of sugar to the milk and sprinkle instant yeast in it. Stir and let the yeast work in a warm place for 10-15 minutes until bubbly.

STEP 3: Peel and grate the boiled, cooled potato. For grating, I used a hand grater.

STEP 4: Place the flour combined with the salt in a large bowl, add the activated yeast mixture, the vegetable oil, and the rest of the milk. Make a semi-tough dough, use a wooden spoon and your hands, or a kitchen mixer with a proper attachment.

STEP 5: Let the dough leaven in a warm environment. My favorite method is to place a pot with hot water in the bottom of a turned-off oven, add the bowl with the dough, close the oven door, and allow the dough to rise. In this humid and warm environment, the yeast dough leavens like crazy! It takes less than 1 hour, and the dough is doubled, and ready to use.

STEP 6: Flour a worktop, dump the proofed dough on it, and divide into 6 equal-sized pieces. Shape them into balls and let them leaven for another 15 minutes.

STEP 7: Heat the oil in a frying pan over medium heat. Langos should swim in oil while frying, you need at least a 1-inch layer of oil.

STEP 8: Stretch each piece of dough with your fingers into a 10-inches (25 cm) large, thin disc.

STEP 9: Fry until golden, then flip and fry the other side. It’s done in a flash. Count on 1 minute for each side.

STEP 10: Make the garlic topping: Peel garlic cloves and press them. Add pressed garlic in a small bowl and combine with water, add salt, stir.

STEP 11: Brush the top of langos with garlic topping and serve warm.

➜ Langos Topping

You can eat langos with sweet or salty topping.

Sweet variations:

• Sour cream with sugar, small fruit, drizzled with honey

Salty variations:

• Rubbed with garlic sauce, topped with grated cheese (eg Cheddar) and ketchup

➜ Useful Tips

• There are also langos recipes without potatoes. However, potato langoše taste even better than the plain ones!
• You could make langos a little bit healthier if you used a paper towel and drained the exceeded fat out of them right after frying.

More Czech Bread Recipes:

• Rohlíky – bread rolls
• Housky – braided bread
• Smaženka – bread crumbs omelette

➜ Where Does Langos Come from and What Does Its Name Mean?

Langos is authentic Hungarian food, its name (lángos, or langosz, langosh) is derived from the word flame. That’s because Hungarian shepherds used to make langoses in fire flames.

Czechs were a part of the Austro-Hungarian monarchy back in the day, and thus both cuisines have many recipes in common.

Tried this recipe?

Leave a review down in the comments! ⭐⭐⭐⭐⭐

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Lángos Bread

This is a recipe for potato lángos, Hungarian deep fried flatbread. Also very common street food in the Czech Republic, known as langoš.

Print Pin

Prep Time: 15 minutes

Cook Time: 15 minutes

Leavening Time:: 45 minutes

Total Time: 1 hour 15 minutes

Servings: 6

Calories: 459kcal

Author: Petra Kupská

Cook ModePrevent your screen from going dark

Course: street food

Cuisine: Czech

Keyword: deep-fried flatbread, potato lángos

Ingredients

Langos dough:

• ▢ 1 cup milk (240 ml) lukewarm
• ▢ 1 Tablespoon instant yeast
• ▢ 3 Tablespoons granulated sugar
• ▢ 1 potato boiled and cooled
• ▢ 3 cups all-purpose flour (390 g)
• ▢ 3 and ½ Tablespoons vegetable oil
• ▢ 2 teaspoons salt

Topping:

• ▢ 3 cloves garlic
• ▢ ¼ cup water (60 ml)
• ▢ 1 teaspoon salt

Misc.

• ▢ oil for frying
• ▢ all-purspose flour to dust a worktop

Instructions

• Cook potato and let it cool down. If you don’t forget, the ideal time is to boil a potato the day before.
• Warm half of milk, the milk should be lukewarm, not too hot. Add 1 teaspoon of sugar to the milk and sprinkle instant yeast in it. Stir and let the yeast work in a warm place for 10-15 minutes until bubbly.
• Peel and grate the boiled, cooled potato. For grating, I used a hand grater.
• Place the flour combined with the salt in a large bowl, add the activated yeast mixture, the vegetable oil and the rest of the milk. Make a semi-tough dough, use a wooden spoon and your hands, or a kitchen mixer with a proper attachment.
• Let the dough leaven in a warm environment. My favorite method is to place a pot with hot water in the bottom of a turned off oven, then add the bowl with the dough, close the oven door and allow the dough to get risen. In this humid and warm environment, the yeast dough leavens like crazy! It takes less than 1 hour and the dough is doubled, ready to use.
• Flour a worktop, dump the proofed dough on it, and divide into 6 equal-sized pieces. Shape them into balls and let them leaven for another 15 minutes.
• Heat the oil in a frying pan over medium heat. Langoš should swim in oil while frying, you need at least 1 inch layer of oil.
• Stretch each piece of dough with your fingers into a 10-inches (25 cm) large, thin disc.
• Fry until golden, then flip and fry the other side. It’s done in a flash, count on 1 minute for each side.
• Make the garlic topping: Peel garlic cloves and press them. Add pressed garlic in a small bowl and combine with water, add salt, stir.
• Brush the top of langos with garlic topping and serve warm.

Notes

• Makes 6 langos.
• There are also langos recipes without potatoes. However, potato langos taste even better than the plain ones!
• You could make langos a little bit healthier if you used a paper towel and drained the exceeded fat out of them right after frying.

DISCLAIMER: Because I come from Central Europe, my recipes are based on metric units such as grams or milliliters. Check out how I convert metric units to the U.S. system:

Conversion chart

Nutritional Estimate pro portion

Calories: 459kcal | Carbohydrates: 63g | Protein: 9g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 1183mg | Potassium: 290mg | Fiber: 3g | Sugar: 8g | Vitamin A: 67IU | Vitamin C: 7mg | Calcium: 68mg | Iron: 3mg

Do you like the recipe?I would be happy for your feedback! Please, rate the recipe and share your opinion or questions in comments bellow. Thank you very much.