Vegan Lángos (Hungarian Fried Flatbread)

Ingredients

For 6 portions

• 🌾 450g flour
• 🥔 150g potato
• 🥄 7g yeast
• 🍚 1 Tsp sugar
• 🧂 1.5 Tsp salt
• 🥛 150ml soy drink
• 🥤 120ml tap water
• 🏺 120ml sunflower oil
• 🧄 4 cloves garlic
• 🥛 250ml soy yoghurt alternative
• 🍋 10g lemon
• 🧀 150g plant-based cheese alternative

Method

1. Peel the potato, boil until soft, drain and mash smoothly. Leave to cool until lukewarm.
2. Warm the soy drink and water until just lukewarm, then stir in the yeast and sugar. Leave for 10 minutes until foamy.
3. 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.
4. Cover and leave somewhere warm for 1 hour, until doubled.
5. Crush the garlic and mix it with 2 tablespoons of warm water and a pinch of salt. Stir a squeeze of the lemon into the soy yoghurt to make it tangier, like sour cream.
6. 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.
7. 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.
8. Brush with the garlic water, spread with the soy yoghurt and pile with grated plant-based cheese. Eat straight away.