Yield: 10 serves
Ingredients: resource from visitbudapest.travel
300 g all-purpose flour 7 g dried (instant) yeast 250 ml warm water 1/2 tsp salt sunflower oil (for frying) toppings: sour cream, grated cheese, garlic
Directions:
1. In a bowl, dissolve the salt in the warm water. In another bowl, combine the sifted flour with the yeast. Add the salty water to it and stir thoroughly (if it's very sticky, add a little bit more flour). Work the dough with a wooden spoon or with your hands until the dough is smooth and no longer sticks to the bowl. Leave the dough in the bowl, cover with a clean cloth and let it rise for 30-40 minutes or until it has doubled in size.
2. Once it is rested, carefully tip out the dough onto a floured surface, stretch it out into a square and cut out about 10 cm (3,93 inch) round shapes with a big glass (a big cookie cutter also works). Stretch out each piece with your fingers about ¼ inch thick into a round shape with the centre being thinner than the edges. Let the pieces rest for another 30 minutes on the floured surface.
3. In a saucepan, heat 2 inches of sunflower oil. Place the lángos into the hot oil, fry it on one side until golden brown (you will see bubbles forming underneath) then turn. Repeat with the remaining lángos dough for another 20 seconds. They will puff up to ½ inch thick.
4. Place dough on paper towel to absorb oil.
5. Serve while it's hot. You can eat it as is or sprinkle with chopped garlic or rub a piece of garlic on the surface. You can also top it with sour cream and shredded cheese and the langos can be placed in the oven to melt the cheese.