Go Back
langos hungarian deep fried bread

Lángos Bread

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.
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 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


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

For frying:

  • oil for frying sunflower oil or canola


  • 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 1/2 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 1/2 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 1/2-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 1/2 minute per side.
  • Make the garlic topping: Peel 3 cloves garlic and press them. Add the pressed garlic to a small bowl, combine with 1/4 cup water and 1 teaspoon salt. Stir well.
  • Brush the top of Langoš with garlic topping and serve warm.


  • 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.


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