Lángos
Hungarian snack
Lángos (Hungarian pronunciation: [ˈlaːŋɡoʃ] ) is a typical Hungarian food. Nowadays it is a deep fried flatbread, but in the past it was made of the last bits of the bread dough and baked at the front of a brick or clay oven, to be served hot as the breakfast of the bread-baking day.
Etymology and history
The name comes from láng, the Hungarian word for flame.
Up to the mid 20th century, bread was baked once a week due to the cost of heating up the large oven and the lengthy process kneading up to 35 kilograms (80 lb) of dough. Because the bread loaf, typical to Hungary, was 2.5–4.5 kilograms (6–10 lb) each, traditionally they used to bake smaller (0.5–1 kg or 1–2 lb) "cipó" rolls for the evening and the next day. The name lángos (meaning "flamed") comes from baking these flat breads in the morning while the oven was still heating up. "Lángos" were also used as a side to lunch.
Variations
The dough for lángos is made of water or milk, flour, yeast, and salt. The ingredients are worked together either by hand or a kneading machine. As the yeast starts metabolizing the carbohydrates in the flour, carbon dioxide is released which causes the dough to rise, creating the air bubbles in the lángos.
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