- 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
Kitchen equipment needed
- small pan
- small fine sieve
- standmixer or knead the dough by hand
- clean kitchen towel
- sharp knife
- pan for frying
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.
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.
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!