Summer Hungarian flatbread recipe (Lángos).
Preserving the feel of summer, festival feels in my mouth …
We have so many tomatoes growing I either have to make food, or preserve them!
I wish I could say that I tried Lángos in Hungary, where this traditional flat bread originates.
But I was much closer to home, at a WOMAD festival, many moons back, in Taranaki.
It is filling, and it is satisfying, and so I learned how to make it.
This veggie Hungarian flat bread version is a fav in our house, similar in preparation and taste to Māori fry bread.
The garden tomatoes add a tasty freshness to the bread.
It would be interesting to try the traditional garlic, sour cream, cheese (and bacon) topping.
BUT … If you are drowning in tomatoes like me AND this makes you mouth water, I share our method here:
Hungarian flatbread recipe
Prep / cook time: 20 mins
+ Allow 50 mins for yeast and dough to rise
Ingredients
- 250ml (1 cup) milk
- 1 1/2 teaspoons dried yeast
- 1/2 teaspoon sugar
- 2 1/3 cups of plain flour
- 1 teaspoon sea salt
- Vegetable oil, to deep fry
- Topping ingredients (read more below).
Method
- Activate the yeast:
Gently warm the milk in a small pot (or microwave) until lukewarm.
Add the yeast and sugar. Use a skewer to stir until combined.
Set aside for 5 minutes or until the mixture begins to become frothy. - Make the dough:
Using a mixer, or mix by hand, combine flour and salt. Add the warm milk mixture.
Mix until just combined. Scrape down side of bowl then continue beating for 3 minutes or until a soft, sticky dough. - Allow to rise:
Grease a bowl with oil. Shape the dough into a ball. Place in the oiled bowl.
Cover with a beeswax wrap, and allow to rise for 45 minutes or until doubled in size. - Prepare your toppings:
See topping ideas below, have this ready to add when your bread is cooked. - Heat Oil:
Pour oil into a large wide saucepan until half full.
Heat on a stovetop over a medium-high heat.
Heat to 180 degrees Celsius. - Divide dough:
With oiled hands, divide dough into 8 portions.
Prepare a lightly oiled surface (not a floured surface), work with 1 ball at a time.
Roll out, or press the dough into a 16cm flat circle. Make it slightly thicker around the edge.
(Oiling the dough, rather than working on a floured surface prevents the flour coating from burning in the oil when frying). - Fry the bread:
Drop the dough carfully into oil. Cook for 2-3 minutes each side or until puffed and golden brown.
Carefully lift bread out of the oil, allow to drain on a plate lined with paper towel.
Repeat with each of the remaining portions of dough. - Add toppings and serve:
Rub the warm flatbread with cut garlic.
Top with toppings, see below for some suggestions.
Topping ideas:
- Chopped tomato, basil and feta
- Sour cream and grated cheese
- Tabouleh salad
- Greek salad
- Cream cheese and pesto
- Sour cream, cheese, bacon and parsley.
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Originating from the Heritage Food Crops Research Trust, it contains tetra-cis-lycopene, a more easily absorbed form of health-promoting lycopene than what is found in modern tomatoes!
I sow these in late Autumn so they are ready to plant out in spring.
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