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Lángos

A yeast dough flatbread fried in lard or oil, served hot.

From the Wikibooks Cookbook · 6 ingredients
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Why it works: Flour and egg are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 106,462 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Lángos

Time30 seconds per side

Ingredients

Directions

Make the dough

  1. Combine the flour and yeast, add the eggs, then mix the yogurt to make a dough.

  2. Add the salt and knead until the dough is pliant and not too sticky, adding more flour or yogurt as necessary.

  3. Transfer the dough to an oiled bowl, cover, and let rise overnight in a cool location such as the refrigerator.

  4. Gently deflate the dough.

Fry and serve

  1. Heat about 2 inches of lard in a pan until hot enough that a small piece of dough drops to the bottom and immediately rises to the surface.

  2. Take a lump of dough about the size of a ping‑pong ball, flatten it into a disk by hand, making the center thin and the edge thicker, aiming for about 8 inches across.

  3. Slide the disk into the hot oil and fry for about 30 seconds, until it puffs up.

  4. Turn the dough over and fry for another 30 seconds, or longer until both sides are golden brown and puffed.

  5. Remove from the oil and drain excess.

Nutrition, whole recipe (rough)

867Calories
36 gProtein
34 gFat
102 gCarbs
What these numbers assume: 6 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Olive Oil1 tbsp (14g)119
Lard1 tbsp (12.8g)115
Yogurt170g plain Greek100
Egg1 large egg (50g)78
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Wikibooks Cookbook.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Yogurt + canola oiltop 17% of all pairs
    Smell alikelow
    Cooked together266 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Egg + yogurttop 19% of all pairs
    Smell alikemoderate
    Cooked together5,368 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Flour + yogurttop 20% of all pairs
    Smell alikelow
    Cooked together5,053 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Egg + canola oiltop 24% of all pairs
    Smell alikemoderate
    Cooked together961 recipes

    Shared aroma: 2-nonenal (fatty, green).

Flour and egg barely smell alike, yet cooks put them together in 106,462 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

All-purpose flour
Provides the gluten structure that holds the dough together and lets it stretch thin.
Instant yeast
Produces gas during the long rise, leavening the dough so it becomes airy and light.
Eggs
Add richness, structure and color to the dough.
Yogurt or sour cream
Adds moisture and mild acidity, keeping the dough soft and tender.

The step that matters

Testing the oil temperature. If the oil is too cool, the dough absorbs grease and turns heavy; if too hot, the outside browns before the inside cooks. A small test piece that sinks briefly then rises steadily shows the oil is ready for even puffing.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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