Homemade Lángos: Crispy Edges, a Cobweb-Soft Center and Not Greasy, Topped With Garlic and Sour Cream

Instructions

1. Pour the lukewarm water into a bowl, add the sugar, and stir in the yeast. Let it stand for 10 minutes until it turns into an active starter (foamy).

2. In a larger bowl, mix the flour with the salt. Add the yeast mixture and the tablespoon of oil. Work it into a dough. It will be looser and stickier than bread dough, but that is exactly what we want for the “cobweb” texture.

3. Cover the dough with a towel and let it rise in a warm place for about 60 minutes, until doubled in size.

4. Rub your hands generously with oil (don't use flour!). Pull off pieces of dough and shape them into balls about the size of a tennis ball. Let them rest for another 10 minutes on an oiled surface.

5. Heat the oil in a deep skillet or pot. Stretch each ball in your hands into a thin flatbread (the center can be almost translucent).

6. Slide it into the hot oil and fry on each side until golden brown (about 1–2 minutes). The dough should float in the oil.

7. Transfer the finished lángos to paper towels to absorb excess oil. Immediately brush with the garlic water, spread with sour cream, and sprinkle with cheese.