Lángos (Hungarian Fried Flatbread)

Hungary's favourite street food: a puffy, crisp-edged fried dough brushed with garlic and piled with sour cream and grated cheese. Makes 6.

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Ingredients

For 6 portions

Peel the potato, boil until soft, drain and mash smoothly. Leave to cool until lukewarm.
Warm the milk and water until just lukewarm, then stir in the yeast and sugar. Leave for 10 minutes until foamy.
Mix the flour, salt and mashed potato in a large bowl. Add the yeast mixture and knead for 8 minutes to a soft, slightly sticky dough.
Cover and leave somewhere warm for 1 hour, until doubled.
Crush the garlic and mix it with 2 tablespoons of warm water and a pinch of salt.
Divide the dough into 6. With oiled hands, stretch each piece into a round about 18 cm across, thinner in the middle and thicker at the edge.
Heat 2 cm of oil in a wide frying pan to 180°C. Fry the lángos one at a time for 1½–2 minutes a side until puffed and golden. The amount listed is what they absorb. Drain on kitchen paper.
Brush with the garlic water, spread with sour cream and pile with grated cheese (trappista or a mild Gouda). Eat straight away.