Hungarian langos tortillas with cheese in a pan. Crispy Hungarian Langosi
Cooking is easy. The taste is delicious, try it!
Ingredients
✓ 1 1/2 -1 2/3 cups flour
✓ 3-4 medium potatoes
✓ 1/2 tsp Sahara
✓ 1/2 bag dry yeast
✓ 1/2 cup warm milk
✓ 1/2 tsp salt
✓ fat for frying
Recipe
Boil potatoes in salted water. Drain and knead the water. Refrigerate.
In warm milk, dilute yeast and sugar. Let stand for 5-10 minutes for yeast to revive.
V mashed potatoes add flour and salt.
Add flour gradually, starting at 1.5 cups and add until a smooth dough is obtained.
Knead the dough well. Cover the dough, let it rise in a warm place until it doubles in volume, about an hour.
Roll out the dough into a layer 1.7-1.8 cm thick. Cut into rectangles.
Pierce the dough with a knife to prevent bubbling of the dough.
Heat the fat above average. If the temperature of the fat is too high, the langos will burn.
If it is too low, it will take a lot of fat and will be fatty.
Fry until golden brown. Grate the finished langoshes with garlic and sprinkle with salt and paprika.
Serve warm. Delicious with soup, wine or beer.
Bon Appetit!
Langos is a Hungarian dish. But you can taste it in other places in Western Europe. Something similar is being prepared in Ukraine, only these cakes are called "perepechi". They say that in the old days, when the whole family was waiting for a week's bread, and there was no longer the strength to endure - when it was still baked, they took out the dough from the bowl and quickly fried such cakes.
No one would argue that langos is a calorie bomb. You won't eat such a dish every day, but you can eat it once on vacation or sometime. The main thing is to know when to stop and stop in time. I really wanted to try the combination of sour cream, garlic with cheese and yeast baked goods.
Use the following items to make Hungarian langos tortillas.
Dissolve yeast in 50 grams of milk, add sugar and wait for the reaction. The yeast should rise with a "cap". If you are using yeast that combines with flour, skip this step. Pour yeast into a bowl, add warm milk, salt, some sugar and stir.
Add flour and knead soft dough... Knead the dough on the table without hammering it in flour. It should remain soft and slightly sticky. Cover the dough with plastic wrap and leave in a warm place to come up.
In the meantime, cook garlic Sause... To do this, combine crushed garlic, a pinch of salt and a little water. Stir and the sauce is ready.
Grate your favorite cheese.
When the dough has come up, divide it in two. Flatten each part into a cake with your hands. Let the cakes rise a little more.
Fry them on both sides in a pan in vegetable oil. Hungarians are said to fry their tortillas in huge amount butter, cakes float there. But I fried it in a couple of tablespoons of oil and it was fine. Turn only after bubbles form on the surface and the bottom is well done. You can cover the pan with a lid.
Place ready-made tortillas on napkins to remove excess oil, then brush with garlic sauce.
- Pour sugar, salt, soda, yeast into slightly warmed kefir and stir until completely dissolved.
- Sift flour into a separate bowl and pour it into kefir.
- Knead the dough. The dough should turn out to be viscous, if there is not enough flour, then you can add not much. Cover the dough with plastic wrap and let the dough rise in the refrigerator for 1 hour.
- When the dough has doubled, knead and knead slightly, let rise again. After the dough has risen for the second time, transfer it to a surface dusted with flour and knead it again.
- Then we grease our hands with vegetable oil from the dough, separate equal pieces and form cakes from them on a plate. The size of the cakes is determined by yourself, it depends on what size you want to cook langoshi.
- Heat a deep frying pan over low heat. Pour vegetable oil, let it warm up well. We take the tortillas and put them in the pan. Fry the cakes in boiling oil over medium heat for about 2 minutes on each side until golden brown.
- Important: Langoshi should literally float in oil, so a deep fryer is appropriate for this recipe.
- When the cakes are fried, they should look like plump buns with a depression in the middle. Put the finished cakes on a dish covered with a paper towel so that the glass will have excess oil.
- After the paper takes the excess oil from the cakes, transfer them to another dish.
- Mix sour cream with grated garlic and spread this mixture on top of our cakes.
- On top of the sour cream, lay out the grated cheese nicely and evenly.
Hungarian langos tortillas are ready.
Also, cakes can be rolled out with a rolling pin into a flatter and thin version, after frying, rub the entire surface with chopped garlic, grease with sour cream and sprinkle with cheese.
Enjoy your meal!
Cooking recipe video