Hungarian fried bread = langos

Langos, sometimes called Hungarian pizza, became part of the country's cuisine centuries ago when it was introduced by the Turks during their occupation. Today it's a favourite street and fair food and It is usually eaten as an appetizer or snack, mostly simply rubbed with garlic and sprinkled with salt. Variations are to serve langos with rasped cheese, sour cream and/or dill. There is also a sweet version known: with cinnamon sugar or powder sugar.

Ingredients:

• 0,5 kg flour
• 20 ml kefir
• 2 eggs
• 25 g yeast
• 10 g salt
• 1 sugar cube
• 10 ml milk

Directions:

Get 10 ml hand warm milk (do not use hot one. it kills the natural bacteria in the yeast)  and combine with 1 sugar cube. Put yeast to it, let it raise.

Add flour, kefir, eggs, and salt into a large bowl (the dough will rise, you really need a large one) and as much milk as it is needed to get a soft dough. mix it well. 

Cover it with a clean fabric kitchen towel. Let it raise for about 2-3 hours.

Put the raised dough onto a lightly floured wooden pastry board. Flatten and stretch dough to about 3-4 cm thickness. 

Take out about a handful of dough and work it to make a large pancake. I started by squishing it in the middle and then going around the edges pushing the dough out. It also helps if you first wet your hands with cold water. This will make the dough more malleable.

Place the into hot oil and fry each side until it gets golden brown. 

Serve warm. Rub the top with garlic, top with rasped cheese. It's absolutely up to your taste. 

Note: the dough itself can be hold in the fridge covered by kitchen film for maximal 3-4 days. Make sure you take a large bowl, it raises in the fridge!

Pictures here