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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.
Course street food
Cuisine Czech
Keyword deep-fried flatbread, potato lángos
Prep Time 15 minutes
Cook Time 15 minutes
Leavening Time: 45 minutes
Total Time 1 hour 15 minutes
Servings 6
Calories 459kcal


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


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


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


  • 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.


  • 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.


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