Lángos with cheese
Less suited for breakfast, for lunch, for dinner, as a snack.
Four Hungarian fried flatbreads with garlic and Edam; one serving is one large lángos.
4 servingsFinal yield 850 g
Ingredients
- 380 gWheat flour, white, all-purpose, unenriched
- 240 gMilk, whole, 3.25% milkfat, with added vitamin D
- 8 gLeavening agents, yeast, baker's, active dry
- 5 gSalt, table
- 95 gOil, sunflower, linoleic (less than 60%)
- 20 gGarlic, raw
- 60 gBeverages, water, tap, drinking
- 140 gCheese, edam
Method
- Stir yeast into 100 g lukewarm milk. Add flour, remaining milk and salt, knead 3 minutes to a supple dough and leave covered to rise for 15 minutes.
- Crush garlic with 60 g water. Divide dough into four pieces and stretch by hand into 22 cm flatbreads with thinner centres.
- Heat oil to 175 °C. Fry each lángos 2 minutes per side until golden, brush with garlic water and scatter with Edam.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 2,925 kcal
- Protein
- 86.3 g
- Fat
- 147.2 g
- Total carbohydrate (by difference)
- 313.4 g
- Total dietary fibre (USDA)
- 12.8 g
- Saturated fatty acids
- 40.9 g
- Sodium
- 3,420.8 mg
- Salt (sodium × 2.5)
- 8.6 g
Per serving
- Protein21.6 g12%
- Fat36.8 g45%
- Total carbohydrate (by difference)78.4 g43%
Share of energy from protein, fat and carbohydrate (4 / 9 / 4 kcal per g), not share by weight.
- Energy
- 731.3 kcal
- Protein
- 21.6 g
- Fat
- 36.8 g
- Total carbohydrate (by difference)
- 78.4 g
- Total dietary fibre (USDA)
- 3.2 g
- Saturated fatty acids
- 10.2 g
- Sodium
- 855.2 mg
- Salt (sodium × 2.5)
- 2.1 g
Per 100 g of finished food
- Energy
- 344.1 kcal
- Protein
- 10.2 g
- Fat
- 17.3 g
- Total carbohydrate (by difference)
- 36.9 g
- Total dietary fibre (USDA)
- 1.5 g
- Saturated fatty acids
- 4.8 g
- Sodium
- 402.4 mg
- Salt (sodium × 2.5)
- 1 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- Some ingredient quantities use documented estimates or household-measure assumptions.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Gluten, Milk
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal