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    Home » Recipes » Bread

    Langos Flatbread

    Published: Mar 11, 2021 · Modified: May 19, 2024 by Petra Kupská | Cook Like Czechs · 10 Comments

    Jump to Recipe
    • 7.5Kshares

    If you find yourself hungry while exploring the historic center of Prague, make sure to stop by one of the many street vendors and try langos bread. This deep-fried delight will satisfy your hunger and tastes absolutely delicious!

    lángos bread

    ➜ 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

    langos 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
    langos topping

    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.

    frothy yeast

    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, grated potato, 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.

    making lángos dough

    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.

    langose dough

    ⤍ Learn how to make dough rise in the oven.

    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.

    langos before frying

    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.

    frying langos

    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.

    garlic topping

    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! ⭐⭐⭐⭐⭐

    Other readers and I love hearing what you think. Stay in touch by following me on Facebook and Pinterest. For more Czech stuff, subscribe to my newsletter!

    langos hungarian deep fried bread

    Lángos Bread

    Author: Petra Kupská | Cook Like Czechs
    This is a recipe for potato Lángos, a Hungarian deep-fried flatbread. It is also a popular street food in the Czech Republic, where it is known as Langoš.
    Prevent your screen from going dark
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    Prep Time: 15 minutes mins
    Cook Time: 15 minutes mins
    Leavening Time:: 45 minutes mins
    Total Time: 1 hour hr 15 minutes mins
    Servings: 6

    Tap or hover to scale

    Ingredients 

    Langos dough:

    • 1 medium potato boiled and cooled
    • 1 cup lukewarm milk lukewarm
    • 2 teaspoons active dry yeast
    • 1 teaspoon granulated sugar
    • 3 cups all-purpose flour
    • 3 ½ Tablespoons sunflower oil (or canola)
    • 1 teaspoons salt

    Topping:

    • 3 cloves garlic peeled and pressed
    • ¼ cup water
    • 1 teaspoon salt

    For frying:

    • oil for frying sunflower oil or canola

    Instructions 

    • Before you start cooking: Cook 1 medium potato and let it cool down. Peel the cooled potato and shred it on a hand grater with small holes.
    • Making yeast starter: Add 1 teaspoon granulated sugar to half of the 1 cup lukewarm milk, then sprinkle in 2 teaspoons active dry yeast. Stir the mixture and let it sit in a warm place for 10-15 minutes until it becomes bubbly.
    • Place 3 cups all-purpose flour combined with 1 teaspoons salt in a large bowl, add the activated yeast mixture, grated potato, 3 ½ Tablespoons sunflower oil and the rest of the warm milk. Use a wooden spoon and your hands, or a kitchen mixer with a dough hook attachment, to make a semi-tough dough.
    • Allow the dough to rise in a warm environment until it doubles in size, which should take about 1 to 1 ½ hours.
    • Flour a worktop, dump the proofed dough on it, and divide into 6 equal-sized pieces. Shape them into balls and let them rise for another 15 minutes.
    • Heat the oil in a frying pan over medium heat (350 °F). To fry the Langoš properly, you need at least a 1 ½-inch layer of oil, so they can float while frying.
    • Use your fingers to stretch each piece of dough into a thin disc about 10 inches (25 cm) in diameter.
    • Fry until golden brown, then use heat-proof tongs to flip and fry the other side. It cooks quickly, taking about 1 - 1 ½ minute per side.
    • Make the garlic topping: Peel 3 cloves garlic and press them. Add the pressed garlic to a small bowl, combine with ¼ cup water and 1 teaspoon salt. Stir well.
    • Brush the top of Langoš with garlic topping and serve warm.

    Notes

    • The basic recipe makes 6 Langoš bread.
    • There are also Langoš recipes without potatoes. However, potato Langos taste even better than the plain ones!
    • You can make Langoš a bit healthier by using a paper towel to drain the excess fat immediately after frying.

    Nutritional estimate pro serving

    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
    Servings: 6
    Calories pro serving: 459
    Course: street food
    Cuisine: Czech
    Keyword: deep-fried flatbread, potato lángos
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    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.
    • 7.5Kshares

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    Comments

    1. Mila marsh says

      March 14, 2021 at 12:37 am

      Hello Petra . Are You going to post apple strudel in near future?Thank You. Mila ????????

      Reply
      • Petra Kupská says

        March 14, 2021 at 1:28 am

        Ahoj Mila, yes, apple strudel is on my list! I wanted to post "tažený štrúdl" recipe earlier, however, this dough is quite complicated, especially for beginners. The simplest way is to use puff pastry. Yet, I have one easy tried recipe, which I am going to post soon. Many greetings to Canada, Petra

        Reply
    2. Peter says

      June 15, 2021 at 8:47 am

      Ahoj Petra,

      Thanks for this very nice recipe.
      In the ingredients, how much does a Tbsp represent ?
      4 Tbsp of Vegetable oil (about 54g) looks a lot for the amount of dough.
      Many thanks for your reply !

      Reply
      • Petra Kupská says

        June 15, 2021 at 4:04 pm

        Ahoj Peter, thank you for asking, I'll be happy to explain.
        I double-checked the recipe I'm using to make the lángos breads, and it does indeed say 4 tablespoons of oil. However, I didn't give up and checked the volume of 1 US Tbsp and a regular kitchen spoon that is commonly used in CZ recipes. 1 US Tbsp has a volume of 15 ml – I'm not sure how much that is in grams; I found online that 1 Tbsp of oil should weigh about 13.5 g. But, a regular spoon has a slightly smaller volume than a standard US Tbsp. I tried pouring 1 US Tbsp into a regular spoon and there was a little oil left in the measuring cup. Conclusion: The recipe should use about 3 and 1/2 US Tbsp, a little less than the recipe states - I better adjust this information in this post. On the other hand, 1/2 Tbsp should not play a big role in this recipe. The dough for lángoses is quite sticky, it's a good practice to keep your hands dipped in flour so that the pieces of dough can be shaped well.
        I hope I have written the information at least a little clear. Fingers crossed that the lángos breads are a success! Many greetings, Petra

        Reply
    3. Linda B Hall says

      March 07, 2024 at 3:12 pm

      In step 3 you say to "Peel and grate the boiled, cooled potato. For grating, I used a hand grater." but you never say what to do with it. Do you add it to the mixture in step 4?

      Reply
      • Petra Kupská says

        April 02, 2024 at 10:10 am

        Hi Linda, thank you for your comment! I checked the recipe and you are correct, step 4 is missing the instruction to add the grated potato. I have added the information to both the procedure and the recipe card. Thank you for the heads up!

        Reply
    4. Anna says

      June 04, 2024 at 8:38 pm

      My daughter and I ate so much of this from street vendors in Brno when we were there years ago. I was very excited when I saw this recipe, been trying to recall what they were called for years! Thanks!

      Reply
      • Anicka Cooklikeczechs.com says

        June 23, 2024 at 4:44 pm

        Thank you for your comment and kind words, Anna! Brno is a lovely city - hope you enjoyed your stay! 🙂

        Reply
    5. Elli Friesen says

      November 07, 2024 at 2:27 pm

      My mother was from Bessarabia and my father from Romania. I'm not sure where their recipe is from, but we grew up with extra bread dough made, so we could enjoy the fried bread; no potato though was used. Am excited to try your version so I can taste the difference! We topped ours with salt as soon as it came out of the frying pan!

      Reply
      • Petra | Cook Like Czechs says

        November 10, 2024 at 7:30 am

        Hi, Elli,
        The recipe is traditionally Hungarian, but due to the whole history of Southeastern Europe, it's almost given that it spread to other countries (including Romania and Bessarabia). I'm glad I could help you with this recipe for your family's childhood meal.
        Good luck with the cooking and enjoy the langos,
        Petra!

        Reply

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    Hi, I am Petra, a born-and-raised Czech and self-taught cook with 25+ years of experience. I am here to show you that you can cook Czech food—even if you live abroad or never learned it growing up. With clear steps and trusted guidance, Czech cooking becomes simple, joyful, and meaningful, right in your own kitchen.

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