Potato Lángos
Potato lángos is a Hungarian fried flatbread with a soft, springy crumb and a crisp golden surface. Mashed potato in the dough keeps it tender, and a generous hand with caraway seeds gives it a savory edge. The dough rises overnight, so the work is spread out and the frying takes only minutes. Rub the hot bread with raw garlic for a street-stall finish, or spread jam on it for something sweet.
Instructions
Cook the potatoes until soft, then mash them fine and let them cool. Stir the fresh yeast into warm water and set it aside.
In a deep dish, mix the flour, mashed potatoes, salt and a generous amount of caraway seeds. Make a well in the middle and slowly pour in the yeast mixture.
Start kneading, adding lukewarm water and more flour as needed. The dough should feel soft yet resilient. Knead for 20 to 25 minutes, until it no longer sticks to your knuckles.
Flour the bottom of a deep dish generously, set the dough on it and dust the top with flour. Cover with a clean cloth and leave it in a warm place overnight to rise.
The next morning, turn the dough onto a floured board and knead it gently. Roll it out to about ¼ inch thick and let it rest.
Cut the dough into squares. With the tip of a knife, make 2 or 3 small nicks in each square, cutting the surface only and not through the dough. Let the squares rest again.
Heat oil in a pan and carefully lay the squares in it. They puff up almost immediately. Fry until golden brown, then turn them over and brown the other side.
Serve hot, rubbed with a fresh garlic clove, spread with jam, or sprinkled with salt. If you use potato flour instead of mashed potatoes, add more water to the dough.
Make it personal.
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