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    Home » Bread

    Langos Flatbread

    Published: Mar 11, 2021 · Modified: Apr 9, 2022 by Petra Kupská

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    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!

    lángos bread
    Table of Contents show
    ➜ What Is Langos
    ➜ Pronunciation
    ➜ Ingredients
    ➜ How to make langos bread
    ➜ Langos Topping
    ➜ Useful Tips
    ➜ Where Does Langos Come from and What Does Its Name Mean?
    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, 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.

    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

    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! ⭐⭐⭐⭐⭐

    Follow me on Facebook and Pinterest. Subscribe to my newsletter. Send me any question about Czech cuisine to my e-mail. I love hearing your feedback!

    langos hungarian deep fried bread

    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
    Prevent 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.
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    Reader Interactions

    Comments

    1. Mila marsh

      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

        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

      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

        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

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    Hi there, I’m Petra, a Czech mom of two teen boys with more than 20 years of cooking experience. I am here to share traditional recipes from the Czech Republic, a small country in the very heart of Europe.

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