Langos (Godhuma-Pupa (Wheat-based fried bread))

Indulge in Langos, a beloved fried flatbread that has become a staple at Austrian markets and festivals, captivating food lovers with its irresistible crispy exterior and soft, fluffy interior.

Indulge in Langos, a beloved fried flatbread that has become a staple at Austrian markets and festivals, captivating food lovers with its irresistible crispy exterior and soft, fluffy interior. Though its roots lie in Hungary, this savory delight is embraced across Austria as a quintessential street food experience. Typically slathered with a pungent garlic oil, generously dolloped with cool sour cream, and finished with a blanket of freshly grated cheese, Langos offers a symphony of textures and flavors. It's the ultimate comfort food, perfect for a chilly day or a vibrant street fair, promising a satisfying and authentically European culinary adventure. Get ready to recreate this iconic treat at home!

At a glance

Category: Snack
Meal: snack

Ingredients

All-purpose flour — 2.5 cup
Active dry yeast
Granulated sugar — 1 teaspoon
Salt — 1 teaspoon
Warm water (approx. 105-115°F (40-46°C)) — 1 cup
Vegetable Oil — 4 cup
Garlic — 3-4 clove
Water — 2 tablespoon
Sour Cream — 1 cup
Grated cheese — 1 cup

Method

1. In a large bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until foamy, indicating the yeast is active.
2. Add the flour, salt, and 1 tablespoon of vegetable oil to the yeast mixture. Mix with a wooden spoon or your hands until a shaggy dough forms.
3. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it's smooth and elastic. The dough should be soft and slightly sticky.
4. Place the dough in a lightly oiled bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
5. While the dough is rising, prepare the garlic oil: In a small bowl, combine the minced garlic with 2 tablespoons of water and a pinch of salt. Set aside.
6. Once the dough has risen, gently punch it down and divide it into 4 equal portions. Lightly flour your hands and a clean surface. Take one portion and gently stretch it into a round or oval shape, about 6-8 inches (15-20 cm) in diameter and about 1/4 inch (0.6 cm) thick. The edges should be slightly thicker than the center.
7. In a large, heavy-bottomed pot or deep fryer, heat the 4 cups of vegetable oil to 350-375°F (175-190°C). Use a kitchen thermometer to ensure the correct temperature. Do not overcrowd the pot; fry one or two Langos at a time depending on your pot size.
8. Carefully place a stretched Langos into the hot oil. Fry for 2-3 minutes per side, or until golden brown and puffed up. Use tongs to flip it. Once cooked, remove the Langos from the oil and place it on a wire rack lined with paper towels to drain excess oil.
9. Repeat with the remaining dough portions. Keep the cooked Langos warm while you fry the rest.
10. To serve, immediately brush each hot Langos generously with the prepared garlic oil. Then, spread a dollop of sour cream over the top and sprinkle with grated cheese. Serve warm and enjoy!

Health benefits

Provides quick energy due to carbohydrate content
Wheat is traditionally recognized as a nourishing, strength-building food
Garlic acts as a digestive stimulant to support the assimilation of heavier foods

Indications

Vata-vriddhi (Vata aggravation)
Daurbalya (general weakness)

Suitable doshas

vata

Pathya (supportive)

Cold weather
Post-exertion recovery

Apathya (avoid)

Mandagni (weak digestion)
Medoroga (excess weight)
Kaphaja disorders

Contraindications

Individuals with high cholesterol or cardiovascular concerns should limit intake due to deep-frying
Not suitable for those with gluten sensitivity or wheat allergies

Frequently asked questions

What is Langos?