Recipe of the week
Hungarian langos
This deep-fried flatbread, sometimes called Hungarian pizza, is Hungary’s most beloved antihealth food, often served smeared with garlic-infused oil or butter, sour cream, grated gruyere and a good sprinkling of salt. Another delicious topping (pictured) is pesto, feta, sliced tomatoes, a sprinkling of toasted pine nuts. Alternatively you can create a sweet treat by sprinkling with caster sugar and cinnamon.
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1⁄2 Stir yeast into the warm water and set aside for about 10 minutes until starting to froth.
Combine flour and salt in a large bowl. Add yeast mixture and combine using a mixer with a dough hook or a wooden spoon, working the dough until it becomes smooth and elastic and pulls away from the sides of the bowl. Cover with a large plastic bag or clean cloth and leave in a warm place until doubled in size.
Turn dough out onto a floured board and gently knock back (the dough will be sticky). Divide into 8 even pieces. With floured hands, stretch the dough into rough circles about 10cm in diameter and
3mm thick around the edges (the centre will be a little thinner).
In a high-sided frying pan, heat at least 2cm of oil. One at a time, carefully lower the rounds into the hot oil and cook until puffed up on top and light golden brown on the underside, about 60 seconds. Turn and cook the other side for about
30 seconds.
Remove to an oven tray lined with paper towels. Keep warm in the oven (100C) until all the langos are cooked. Enjoy while fresh and warm. Makes 8