Hungarian Langos


This Hungarian langos are also populair in other countries. Totally understandable, because these fried breads with potato are amazing!

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Hungarian langos
Veronique van Ohmydish

Made by Véronique

Published at 2019-09-19, this recipe is for 4 people and takes 50 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 07-02-2023

50 minutes 4 people Side dishes
Hungarian langos


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  • 1 large floury potato (or 2 -3 smaller ones)
  • 300 gram all-purpose flour
  • 1 teaspoon salt + extra
  • pinch of sugar
  • 1/2 sachet dry yeast
  • 1 tablespoon sunflower or other neutral oil
  • 125 ml milk
  • 2 garlic cloves
  • oil for frying
Hungarian langos ingredients
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Kitchen equipment

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  • small pan
  • small fine sieve
  • spoon
  • standmixer or knead the dough by hand
  • clean kitchen towel
  • sharp knife
  • pan for frying
  • skimmer

Hungarian Langos

50 minutes 4 people Side dishes

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Preparation -- 20 minutes + waiting time

Cook the potatoes, there's no need to peel them first. The exact cooking time depends on the size of the potatoes. As soon as the potatoes are done, you can easily peel them and create a smooth puree.

The most easy way to get the best result is pressing the potato through a sieve with a spoon. Combine warm mashed potatoes with flour, yeast, salt, sugar and sunflower oil.

Slowly add the milk until you can form a dough ball. Cover the bowl and let the dough rise for about an hour, or until doubled in size. Peel the garlic cloves and divide them in halves.  

Hungarian langos
Hungarian langos

Finishing the Hungarian langos -- 30 minutes

Divide the dough into 4 equal parts and roll them into a ball again and cover the 4 balls with a clean kitchen towel. Let the dough rise again for another 15 minutes and meanwhile heat some frying oil.

Press the dough flatter using your hand and make sure it's not too thick, but also not too thin. Create a few shallow carvings using a sharp knife.  

Hungarian langos dough
Hungarian langos dough

Fry the bread on both sides for a few minutes, until both sides are beautiful golden brown. Transfer the bread to paper kitchen towels to remove any excess oil and immediately run a piece of garlic over the warm bread and season with a bit of salt.

Repeat for the other 3 dough balls. The bread is the best when it's still warm. You can vary by adding some cheese and sour cream. Enjoy!

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