Dough for the preparation of the famous stall dish. Who doesn’t know lángos smeared with garlic and sprinkled with grated cheese. The ketchup then adds another flavour dimension.


1 kg of plain flour 100 ml of sourdough milk 1 tsp of semolina sugar 1 teaspoon salt 4 tbsp butter 8 pcs garlic cloves 1 pk yeast cloves moist water oil


1. Prepare a sourdough starter with yeast,lukewarm milk, a teaspoon of flour and sugar and let it rise for about 15 minutes
2. Mix the sifted flour with salt in a bowl, pour in the risen sourdough starter and add lukewarm water as needed, about 600-700 ml
3. Work into a smooth non-sticky dough, cover with a cloth and leave to rise for about 30 minutes
4. Divide the dough into equal sized loaves (100-120 g) and let them rise for another 10-15 minutes
5. Roll out the individual loaves in your hands into a pancake about 20-25 cm in size and fry in a high layer of hot oil on both sides until golden brown
6. Let the langos drain on paper towels
7. Brush the individual pieces with melted butter mixed with crushed garlic
8. Serve preferably warm.


Spread with grated edamame, further season with e.g.


Children especially like sweet lángos – whipped cream with granola, chocolate topping or marmalade gives the dough a great sweet taste.

Photo: Naďa Indruchová, ReceptyOnLine.cz