Szonja Lippert MSc student of Bioinformatics You can encounter all the flavours of the world in the WUR community. Szonja Lippert (24), an MSc student of Bioinformatics from Hungary and Australia, shares a recipe for lángos.
‘Lángos is Hungarian street food. It was a part of my childhood and a favourite treat when I visited my grandparents and we explored small local towns, or just walked around the touristy food markets of Budapest. Lángos is a sort of deep-fried bread with sour cream (and lots of garlic) and grated cheese on top. Not particularly healthy, I know, yet as popular in Hungary as bitterballen are among the Dutch, and therefore a good way to bring a taste of Hungary into your home!’
Ingredients:
(makes 4 fried flatbreads)
- 2 cups all-purpose flour (280g)
- ½ teaspoon salt
- ½ teaspoon sugar
- 1¼ teaspoon instant yeast
- 1 cup lukewarm milk (250 ml)
- mild cooking oil
- 2 tablespoons olive oil
- 2 garlic cloves
- sour cream
- grated cheese
- Combine the flour, salt and sugar in a bowl. Add yeast and mix again. Stir in the milk quickly.
- Mix with the mixer on a low speed for 3-4 minutes until the dough is soft and sticky.
- Cover the bowl with plastic wrap and a clean tea towel. Let it rise in a warm place until it has doubled in size (around 1 hour).
- Transfer the dough onto a well-floured worktop. Divide into 4 equal pieces and form them into balls.
- Roll the balls out with a rolling pin until they are about half a centimetre thick and about 17 centimetres in diameter.
- Heat the oil in a pan and deep-fry each flatbread for about one minute on each side until golden brown (a few paler patches are fine).
- Place each flatbread on kitchen paper to absorb excess oil.
- Spread each flatbread with a mixture of crushed garlic and olive oil.
- Top with the sour cream and grated cheese and serve warm.
