Lángos are a Hungarian speciality, deep fried flat breads made with flour, yeast, salt and water. This is a twist on the traditional recipe, using beer instead of water! Serve these fry breads with goulash, soup or stew, or have on own as a snack.
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310g self-raising flour
1/4 teaspoon salt
200ml beer (room temperature)
2 or more cloves of garlic
1 litre vegetable oil (for deep frying)
Method Prep:1hr › Cook:15min › Ready in:1hr15min
Mix flour, salt and beer. Work into a dough. Cover and set aside for 40 minutes.
Knead dough for 5 to 10 minutes. Roll into 5cm thick log. Cut log into 12 pieces.
Place pieces back in bowl and set aside for a further 10 minutes.
Slice 1 large clove of garlic onto 12 pieces.
Heat oil in a deep saucepan.
Press a piece of garlic into the centre of each piece of dough. Roll and flatten before dropping into hot oil.
Dough will rise to top. Watch for nice golden colour on edges before turning - 1 to 2 minutes. (Watch oil temperature.)
Place cooked Langos on kitchen paper. Continue till all dough is used.
Cut second clove of garlic in half and rub vigourously over bread before eating whilst still warm.