Used to be baked in brick ovens, close to the flames. Hence the word "láng" [flame]. Nowadays lángos is fried in a thin layer of oil. Rub it with garlic or spread it with sour cream and/or with shredded emmenthal cheese. My husband's favorite is káposztás lángos: topped with sautéed shredded cabbage. But whatever you put on it, lángos is a fabulous snack. HUNGARIAN POTATO FLATBREAD 1-3/4 cups + 2 Tbsp bread flour 1/4+1/4 cup of cream or milk 1 tsp sugar 1 pkg. rapid dry yeast 1 cup cooked...
