QUICK HUNGARIAN FLATBREADS - GYORS LÁNGOS
These are perfect and the refrigerated dough apparently lasts for a week. If you want you can have fresh lángos for a week. I like it with sour cream and grated white cheddar. You can also serve it with sour cream and purple onion slices or with a cabbage topping. For the kids, just sprinkle with cinnamon sugar or eat it plain. I lost count how many lángos I fried in the course of the week. Between the two of us 3 is the limit. The dough started to smell yeasty after 4 days, but the lángos was still perfect. I still have a large chunk of dough in the fridge and I am starting to think we may not finish it in time.
3/4 cup lukewarm milk
2-1/2 tsp instant dry yeast
1 tsp sugar
1/2 tsp salt
3 cups flour
• It is useful to have a standing beater with a dough hook.
• Place the milk, yeast and sugar in the bowl of a standing beater and sprinkle 2 Tbsp of flour on the top.
• Let it stand for 10 minutes. It is not normally required to proof instant dry yeast, but in this case it speeds up the process and makes a loftier lángos.
• Add the eggs and whisk together with a large balloon whisker until well combined.
• Add the salt and gradually start adding the flour.
• Switch to a dough hook or a wooden spoon and gradually beat in the remaining flour. • When the dough is formed beat for at least 4 minutes or until the dough is very elastic.
• Remove the amount needed and place the remaining dough in a plastic bag and refrigerate for an hour.
• Shape the dough into a ball, cover and let rest for 30 minutes.
• Divide dough and shape into large egg sized balls, and place on a lightly floured board.
• Flatten the dough balls and roll into about 3 mm thick disks.
• Let them rest for 15 minutes.
• Place a skillet on medium heat and add about an inch of vegetable oil. If you have an electric stove, give time for the oil to reach frying temperatures.
• Lower the flatbread into the frying oil.
• Turn it over and fry until both sides are nice golden.
• Place on paper towels.
• After all the flatbreads are fried spread them with a topping of your choice and serve.
Posted by Zsuzsa at 14:13
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- I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has close to 800 recipes of Hungarian and international recipes. They are organized into a cookbook format in "zsuzsa's cookbook". My new venture is "rethink the food". My food blog is evolving and so am I. You are never too old to learn or to make changes to what you eat or enjoy.