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Recipes

Langos With Garlic Oil and Herb Cream (Better Than at the Fair)

vigor·
"homemade langos with herb cream and grated cheese", "frying langos dough in hot oil", "brushing langos with garlic oil"
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If you’ve ever walked through a Christmas market, a summer fair or a street food festival in Central Europe, you’ve probably smelled it before you saw it: langos. This golden, fried flatbread is crispy on the outside, soft and fluffy inside, and loaded with toppings.

Langos (pronounced LAHN-gosh) comes from Hungary, where it’s one of the most loved street foods. The classic way to eat it is simple: brush it with garlic oil, spread it with sour cream and pile on grated cheese.

This homemade version goes one step further with a fresh herb cream made from crème fraîche, yogurt, chives, parsley and cress. It’s easy to make with basic ingredients — and honestly, it’s better than the one from the fair.

Recipe at a Glance

Prep time25 minutes
Rising time45 minutes
Cook time15 minutes
Total time1 hour 25 minutes
Serves6 langos
CaloriesAbout 650 per langos (with all toppings)
Frying temperature175–180°C / 350–360°F

Why You’ll Love This Langos Recipe

  • Street food at home — crispy, fluffy and hot from the pan.
  • Simple dough with flour, yeast, water and oil.
  • Garlic oil + herb cream + cheese: the perfect mix of crunchy, creamy, salty and fresh.
  • Great for sharing: a fun weekend lunch, party food or movie-night treat.
  • Easy to customise with your favourite toppings.

Ingredients

For the dough:

  • 400 g (3¼ cups) plain (all-purpose) flour
  • 7 g (2¼ tsp / 1 packet) dried yeast, or 21 g fresh yeast
  • 1 tsp salt
  • ½ tsp sugar
  • 2 tbsp neutral vegetable oil
  • 200 ml (¾ cup + 1 tbsp) lukewarm water, plus up to 40 ml extra if needed

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Langos With Garlic Oil and Herb Cream (Better Than at the Fair)

Recipe

Langos With Garlic Oil and Herb Cream (Better Than at the Fair)

5 from 1 vote
Prep25 mins
Cook15 mins
Total1 hr 25 mins
Servings6
Calories650 kcal

Ingredients

Instructions

  1. Make the dough. In a large bowl, mix the flour, yeast, salt and sugar. Add the lukewarm water and the 2 tablespoons of oil, then knead for 5–8 minutes until the dough is smooth, soft and elastic. If it feels stiff or dry, add a little extra water, one tablespoon at a time.
  2. Let it rise. Cover the bowl with a clean towel and leave it in a warm place for about 45 minutes, until the dough has doubled in size.
  3. Make the garlic oil. Crush or finely grate the garlic and mix it with the olive oil and a pinch of salt. Set aside so the flavour can develop.
  4. Make the herb cream. Mix the crème fraîche and yogurt until smooth. Stir in the chives and parsley, plus half of the cress (keep the rest for the top). Season with salt and pepper and chill until serving.
  5. Heat the oil. Pour the frying oil into a deep, heavy pan or pot to about 4 cm (1½ inches) deep and heat it to 175–180°C (350–360°F). If you don't have a thermometer, dip a wooden spoon handle into the oil — it's ready when small bubbles form around it.
  6. Shape the langos. Divide the dough into 6 equal pieces. With oiled hands, stretch and press each piece into a round flatbread about 15–18 cm (6–7 inches) wide — thin in the middle with a slightly thicker edge.
  7. Fry. Carefully slide one or two langos into the hot oil, laying them away from you. Fry for about 1–2 minutes per side, until puffed and golden brown, turning once with tongs or a slotted spatula.
  8. Drain. Lift the langos out and drain them on a wire rack or paper towels. Fry the rest, letting the oil come back to temperature between batches.
  9. Top and serve. While still hot, brush each langos with garlic oil. Spread with herb cream, sprinkle with grated cheese and finish with the remaining cress. Serve right away.

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