Czelli recipe · Pogácsa, savoury
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Wholemeal lángos (Hungarian fried bread)
No ratings yet — be the first!Lángos – Hungary's favourite fried flatbread – with a crisp edge and a soft centre, made from a seeded, fibre-rich dough. Best with garlic, sour cream and cheese. With the Czelli Seeded Bread flour mix you only need three ingredients.
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- Serves
- 8 side-plate sized lángos
- Proving
- Until doubled
- Resting
- 15 min
- Baking
- Deep-fried
- Baking time
- Until golden brown
Method
5 steps- For the dough, mix the flour, water and oil, then knead for a few minutes until you have a smooth, elastic dough. Cover and leave to double in size in a draught-free place.
- Turn the risen dough out onto a lightly floured surface and divide it into 8 equal pieces. Shape them into balls, then cover and leave to rest for another 15 minutes so they are easier to stretch.
- Gently flatten the balls with your hands, then pull them into rounds, working from the centre outwards. Take care not to tear the dough; the edge can stay slightly thicker.
- Place the lángos into plenty of moderately hot oil and fry both sides until golden brown. Only put as many in the oil at once as fit comfortably, so you can turn them easily while frying.
- Lift the finished lángos onto kitchen paper to drain off the excess oil. Serve warm with your favourite toppings – for example garlic, sour cream and grated cheese.
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