Lángos (Hungarian Fried Flatbread)

Instructions

Mix the flour and yeast in a bowl. Add the eggs and the yogurt, and stir until the mixture comes together as a dough.

Work in the salt and knead until the dough is pliant and not too sticky, adding a little more flour or yogurt as needed. It should feel like an egg pasta dough, only softer.

Put the dough in an oiled bowl, cover it, and leave it to rise overnight somewhere cool, such as the refrigerator. In the morning, press it down gently to deflate it.

When you are ready to cook, heat about 2 inches of lard in a pan. The fat is ready when a tiny piece of dough sinks to the bottom and then rises straight back to the surface, frying.

Pull off a lump of dough a little bigger than a ping-pong ball but smaller than a tennis ball. Flatten it by hand, pressing and turning it between your fingers and thumbs, until it is about 8 inches across with a thin centre and a thicker edge. Do not use a rolling pin, and do not worry if the shape is uneven.

Slide the disk carefully into the hot fat and fry for about 30 seconds. It should puff up as it cooks. If it does not, the fat is too cool or the disk is too thick.

Turn it over carefully and fry for about another 30 seconds. Check the underside, and if it is not golden brown, fry a little longer until both sides are golden and the surface is puffed. Adjust the timing for the next ones.

Lift the lángos out of the fat and drain off the excess. Serve hot.