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Thursday, December 10, 2020

Langos - Hungarian Potato Fry Bread #EatTheWorld


Food is one thing that connects everyone. The cuisines differ across the globe, yet it brings everyone to a community. Trying a different cuisine also helps to understand their culture and traditions too. Not to mention we taste different foods and our food palette gets widened. I always try to research using books and net different foods from different countries. Participating in eat the world challenge is great as you get to know and explore the cuisines country by country. 



Hungary is this month's destination. Hungarian food is heavy on dairy, cheese, and meat. For the challenge, I decided to make Langos. It is a yummy street food which is a yeasted and fried bread. It is addictive. In my research, I read about this on a few sites (referred more from tasteatlas and honestcooking), and watched many youtube videos. I particularly liked this one. There are many variations to this bread. Some of them used eggs. Also, most of them used yeast cakes. My recipe doesn't use eggs and used an equivalent amount of active dry yeast which is easily available everywhere. 





Langos, simple yeasted and fried bread are rubbed or topped with garlic (or rubbed with garlic), sour cream, and cheese. We loved langos. It is more similar to Indian fry bread, Batura (which is not yeasted).  I decided to top with the sautéed onions too. It's like kind of pizza. Cheese, bread, and yes - onions would definitely be great. It was divine. On the next trial, we had the langos topped with chole (garbanzo curry) and aloo masala (potato curry). They tasted great too.



Ingredients
Makes 8


All-purpose flour - 2 cups plus 1 tbsp
Active dry Yeast - 1 tsp
Potatoes - 1/2 cup, mashed
Salt - 1/2 tsp
Sugar - 1/2 tsp
Milk - 2/3 cup
Oil


For the garlic-oil

Garlic - 1 tsp minced
Oil - 1 tsp


For the onion topping

Onion  -1 cup slices
Garlic - 3 cloves
Serrano - 1, chopped
Oil - 1 tsp
Salt - 1/2 tsp


Method

In a bowl, add the sugar, warm milk, and yeast. Set aside for 5-10 minutes to activate the yeast. In a bowl, add the flour, mashed potatoes, salt, and yeast mixture. Knead to a smooth and soft dough, cover, and set aside for an hour to double in size.



For the onion topping: Heat oil in a pan, add the onions, garlic, and serrano peppers. Sauté till they are soft and onion turns translucent. Add salt, sauté for a minute, and set aside.


For the garlic oil: Add oil and minced garlic in a bowl. Mix and set aside.


After an hour or after it has double, punch, and knead the dough. Divide into 8 portions and make a ball. Elongate each dough ball with hands making sure edges are a little thicker than the middle. You can use a rolling pin if you find it difficult to do with hands. Make sure that the edges are a little thicker.



Heat oil in a heavy-bottomed pan. Deep fry each flattened bread. Make sure to push the middle when it fluffs up. Fry till both sides are golden brown. Repeat with all the dough balls.

Spread the garlic oil, then sour cream, and add shredded cheese on top of the langos. Add the optional stir-fried onion mixture. It can be topped with anything that you prefer. Serve immediately.



Check out all the wonderful Hungarian dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us! 

 Sneha’s Recipe: Hungarian Beef Goulash 
Sugarlovespices: Hungarian Gerbeaud Cake 
Culinary Adventures with Camilla: Lamb Soup With Sour Cream (Palócleves) 
Making Miracles: Beef Goulash 
A Day in the Life on the Farm: Hungarian Short Ribs 
Amy’s Cooking Adventures: Hungarian Braised Short Ribs

11 comments:

  1. That looks so deliciously simple! I love bread with onions, well anything with onions and this has lots!

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    1. Totally agree with you. It adds so much of flavor.

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  2. Oh my Radha....these look amazing. Can't wait to try them.

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  3. Oh YUMM! I haven't had fry bread in so long - this version sounds just delicious

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  4. That looks delicious. I don't typically fry things. But I'd make an exception for this recipe. Yum.

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    1. I do limit number of deep-fries But now this one is being requested more.:-)

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  5. We have fried bread in Italy and I can attest to its deliciousness! I would love to make this, especially with those yummy toppings!

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  6. As soon as you fry a piece of dough it becomes out-of-this-world tasty. I've only ever had it with sugar on it - I love the idea of onions and cheese as a savoury dish! I'm drooling already!

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  7. Love these langos, you find small shops making these fresh in Hungary.

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