Fried Hungarian Lángos Flatbread with Garlic and Sour Cream

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

Golden, fluffy Hungarian street bread fried to perfection and topped with garlic butter and creamy sour cream for a savory treat. This Hungarian street-food recipe (vegetarian), ready in about 110 minutes, pairs all-purpose flour, active dry yeast, and warm water (110°F) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 cups all-purpose flour
• 2 tsp active dry yeast
• 1 cup warm water (110°F)
• 1/2 cup plain yogurt
• 1 tsp granulated sugar
• 1 tsp salt
• about 4 cups vegetable oil for frying
• 3 garlic cloves, minced
• 3 tbsp unsalted butter
• 1 cup sour cream
• 2 tbsp fresh chives, chopped

The pizza stone or steel we’d bake this on → Best Pizza Stones and Steels for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a small bowl, dissolve 2 tsp active dry yeast and 1 tsp granulated sugar in 1 cup warm water (110°F). Let stand for 10 minutes until frothy.
2. Step 2: In a large mixing bowl, combine 3 cups all-purpose flour and 1 tsp salt. Make a well in the center and add the yeast mixture and 1/2 cup plain yogurt. Mix to form a soft dough.
3. Step 3: Knead the dough on a floured surface for about 8 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with a clean towel, and let rise in a warm spot for 1 hour until doubled.
4. Step 4: While the dough rises, melt 3 tbsp unsalted butter in a small pan over low heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant. Remove from heat and set aside.
5. Step 5: Punch down the risen dough and divide into 6 equal portions. On a lightly floured surface, stretch each portion into a flat round about 7 inches in diameter.
6. Step 6: Heat about 4 cups vegetable oil in a deep skillet over medium heat to 350°F. Fry each flatbread one at a time for 2-3 minutes per side until puffed and golden brown. Drain on paper towels.
7. Step 7: Brush each hot lángos with garlic butter and dollop with 2 tbsp sour cream. Sprinkle with chopped chives before serving warm.