Langos

Lángos is a Hungarian fried flatbread made from a soft yeast dough, sometimes with mashed potato mixed in. It is usually served hot, with garlic, sour cream and grated cheese.

Use a soft, slightly sticky yeast dough and let it rise until doubled. Stretch each piece thinly by hand, leaving the edges a little thicker, then fry straight away so the dough puffs without becoming heavy.

The classic topping is crushed garlic rubbed on while the bread is hot, followed by sour cream and grated cheese. Some versions add sliced ham or spring onion, but the crisp bread is best topped just before serving.

Yes. Cover the dough and refrigerate it overnight; bring it towards room temperature before shaping, so it stretches more easily. Lángos itself is best eaten as soon as it is fried.

Cool it, then keep it in an airtight container in the fridge for up to two days. Reheat it on a baking tray at 180 °C for about 5–8 minutes; add garlic, sour cream and cheese after reheating.

You can bake the dough at 220 °C until golden, but it will be more like a soft flatbread than traditional lángos, which gets its crisp outside from deep-frying.

Freeze the fried breads plain, separated with baking paper, and use them within about two months for the best texture. Reheat from frozen in a 180 °C oven until hot and crisp, then add the toppings.