Hungarian lángos
This deep-fried flatbread, sometimes called Hungarian pizza, is Hungary's most beloved treat, often served smeared with garlic-infused oil or butter, sour cream, grated gruyère and a good sprinkling of salt. Another delicious topping (pictured) is pesto, feta, sliced tomatoes, a sprinkling of toasted pine nuts, salt and pepper.
Makes: 8
Ingredients:
- 2 teaspoons dried yeast
- 250ml warm water
- 300g plain flour
- ½ teaspoon salt
- Oil for frying
Method:
1. Stir yeast into warm water and set aside about 10 minutes until starting to froth.
2. Combine flour and salt in a large bowl. Add yeast mixture and combine using a mixer with a dough hook or a wooden spoon, working the dough until it becomes smooth and elastic and pulls away from the sides of the bowl. Cover bowl with a large plastic bag or clean cloth and leave to rise in a warm place until doubled in size.
3. Turn dough out onto a floured board and gently knock back (the dough will be sticky). Divide into 8 even pieces. With floured hands, stretch the dough into rough circles about 10cm in diameter and 3mm thick around the edges (the centre will be a little thinner).
4. Heat oil in a high-sided frying pan; it should be at least 2cm deep. One at a time, carefully lower the rounds into the hot oil and cook until puffed up on top and light golden brown on the underside, about 60 seconds. Turn and cook the other side for about 30 seconds.
5. Remove to an oven tray lined with paper towels. Keep warm in the oven (100°C) until all the lángos are cooked. Enjoy while fresh and warm.
Written by Bernadette Hogg. First appeared on Stuff.co.nz. Image credit: Manja Wachsmuth/Stuff.co.nz.
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