Street fair food can be the simplest of delights.

Passport & Plate - Hungarian Langos Bread

Ingredients
300 g all-purpose flour
8 g dried (instant) yeast
250 ml water
1/2 teaspoon salt
sunflower oil (for frying)
1/2 mashed potatoes
toppings: Pesto, tomatoes and feta

 

How to prepare this recipe
In a bowl, dissolve the salt in the water. In a bowl, combine the sifted flour with the yeast.
Add the salty water to it and stir thoroughly (if it's very sticky, add a little bit more flour).
Work the dough with a wooden spoon or with your hands until the dough is smooth and no longer sticks to the bowl.
Leave the dough in the bowl, cover with a clean cloth and let it rise for 30-40 minutes or until it has doubled in size.

Once it is rested, carefully tip out the dough onto a floured surface, stretch it out into a square and cut out about 10 cm (3,93 inch) round shapes with a big glass (a big cookie cutter also works).
Stretch out each piece with your fingers into a round shape with the centre being thinner than the edges. Let the pieces rest for another 30 minutes on the floured surface.

In a saucepan, heat rice bran oil. Place the lángos into the hot oil, fry it on one side until golden brown then turn. Repeat with the remaining lángos dough.

Serve while it's hot. You can eat it simple or sprinkled with chopped garlic or doused with garlic water and topped with pesto, tomatoes and feta cheese

 

The story behind this recipe
While on a trip with my Mum I found this simple little dish that helped me to learn to love cooking again. The bread is much like the fry bread we have here in New Zealand but much lighter and so easy to create. It is tasty full of favor and easy to make.