Short description:

The tradition of making lángos (”fried flatbread”) is closely linked to bread making. Originally, it was baked from leavings of bread dough scraped out of dough pan or from trimmings of dough. In the past it was baked in the oven, then fried in fat, which was later replaced by vegetable oil. The perfect lángos is medium thick, soft on the inside and crispy on the outside. Traditionally it is served with grated cheese, sour cream (”tejföl”) and garlic, but lately it comes with a wide variety of sweet and savoury toppings. Bread dough is the basis of many local specialities around the world. These dishes play an important role in bringing local flavours to the table, they are tourist attractions and contribute to image-building. Lángos is a fine example of these bakery products which topped with excellent local sour cream makes a true Hungarian speciality.