Langos

Name: Langos
Yield: 5
Cuisine: Serbia
Ingredients: All-purpose flour — 500 g (4 cups); Instant yeast — 7 g (2 1/4 tsp); Sugar — 1 tsp; Salt — 1 tsp; Warm water — 300 ml (1 1/4 cups); Oil for deep frying; Garlic, crushed — 3 cloves; Sour cream — 200 g (1 cup); Grated cheese — 150 g (1 1/2 cups)

The Quirky Foodster Team

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Servings

Ingredients

All-purpose flour — 500 g (4 cups)
Instant yeast — 7 g (2 1/4 tsp)
Sugar — 1 tsp
Salt — 1 tsp
Warm water — 300 ml (1 1/4 cups)
Oil for deep frying
Garlic, crushed — 3 cloves
Sour cream — 200 g (1 cup)
Grated cheese — 150 g (1 1/2 cups)

Method

Combine the flour, yeast, sugar and salt in a bowl.
Add the warm water, mixing to form a soft dough.
Knead briefly, then cover and let rise in a warm place for 1 hour until doubled.
Divide into 4 portions and stretch or roll each into a flat, irregular round.
Heat oil to 180°C (350°F) in a deep pan.
Fry each langoš for 2-3 minutes per side until golden and puffed.
Drain briefly on paper towels.
While still warm, rub each langoš with crushed garlic, then top with sour cream and grated cheese.
Serve immediately.

Introduction: Crisp, golden fried flatbread topped with garlic, cheese and sour cream, a beloved street food.

Cultural Background: Langoš, adapted from Hungarian tradition and thoroughly embraced across Serbia, is a popular street food found at markets and festivals, its crisp fried dough topped generously with savoury garnishes.

Tips: Stretch the dough thin in the centre for the classic langoš shape, thicker at the edges. Rub the garlic on while the langoš is still hot, as this helps release its full flavour.

Variations: Top with ajvar instead of or alongside sour cream for a different flavour; add sliced ham for a heartier version.

Storage: Langoš is best eaten fresh and hot; it is not well suited to storage or reheating once topped.

Reheating: This dish is served immediately after frying and is not typically reheated once assembled.

Nutrition: Approx. 420 kcal, 12 g protein, 48 g carbohydrate, 20 g fat per serving.

FAQs:

Q: Where does langoš originate?

A: It has Hungarian roots but has become a beloved and widely adapted street food across Serbia and the wider Balkans.

Q: Can langoš be made ahead?

A: The dough can be made ahead and fried fresh, but the finished, topped langoš is best enjoyed immediately.