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-inspired street-food recipe (vegetarian), ready in about 110 minutes, pairs all-purpose flour, active dry yeast, 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 "Plan a meal with the AI" 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.