Hungarian lángos made with sourdough

This deep fried flatbread is a common street food in Hungary where it is served warm with sour cream and grated cheese, rubbed with garlic, or sweet with jam or nutella. You can make it with yeast of course but I’m in love with sourdough at the moment so these recipe is with sourdough.

Ingredients: 

• 200 grams of sourdough (active sourdough)
• 300 millilitre of water
• 500 grams of flour
• 10 grams of salt
• oil

Put all your ingredients in a large bowl and start to knead it till you have an elastic little bit sticky, soft, dough. Shape into a round and place in a bowl, cover it and store in a warm place for 1-2 hours.

After 1-2 hours we stretch and fold the dough over (stretch- fold-turn the bowl-stretch-fold-turn the bowl)sprinkle with a little bit of oil, move the dough a little so the oil goes under as well.  Leave for 1 hour again.

Transfer the dough to a lightly floured working surface. With lightly oiled hands shape small balls of dough. Leave it to rest again for  30 minutes.

Stretch the balls to a round with your hands, with edges that are thicker than the centre. 

 Fry on both sides in hot oil until golden in colour. Place on paper towels to drain, and serve plain or with a topping of your choice.

Enjoy!!!