Summer Hungarian flatbread recipe (Lángos).

Preserving the feel of summer, festival feels in my mouth …
We have so many tomatoes growing I either have to make food, or preserve them!

I wish I could say that I tried Lángos in Hungary, where this traditional flat bread originates.
But I was much closer to home, at a WOMAD festival, many moons back, in Taranaki.

It is filling, and it is satisfying, and so I learned how to make it.

This veggie Hungarian flat bread version is a fav in our house, similar in preparation and taste to Māori fry bread.

The garden tomatoes add a tasty freshness to the bread.
It would be interesting to try the traditional  garlic, sour cream, cheese (and bacon) topping.

BUT … If you are drowning in tomatoes like me AND this makes you mouth water, I share our method here:

Hungarian flatbread recipe

Prep / cook time: 20 mins
+ Allow 50 mins for yeast and dough to rise

Ingredients

• 250ml (1 cup) milk
• 1 1/2 teaspoons dried yeast
• 1/2 teaspoon sugar
• 2 1/3 cups of plain flour
• 1 teaspoon sea salt
• Vegetable oil, to deep fry
• Topping ingredients (read more below).

Method

1. Activate the yeast:
   Gently warm the milk in a small pot (or microwave) until lukewarm.
   Add the yeast and sugar. Use a skewer to stir until combined.
   Set aside for 5 minutes or until the mixture begins to become frothy.
2. Make the dough:
   Using a mixer, or mix by hand, combine flour and salt. Add the warm milk mixture.
   Mix until just combined. Scrape down side of bowl then continue beating for 3 minutes or until a soft, sticky dough.
3. Allow to rise:
   Grease a bowl with oil. Shape the dough into a ball. Place in the oiled bowl.
   Cover with a beeswax wrap, and allow to rise for 45 minutes or until doubled in size.
4. Prepare your toppings:
   See topping ideas below, have this ready to add when your bread is cooked.
5. Heat Oil:
   Pour oil into a large wide saucepan until half full.
   Heat on a stovetop over a medium-high heat.
   Heat to 180 degrees Celsius.
6. Divide dough:
   With oiled hands, divide dough into 8 portions.
   Prepare a lightly oiled surface (not a floured surface), work with 1 ball at a time.
   Roll out, or press the dough into a 16cm flat circle. Make it slightly thicker around the edge.
   (Oiling the dough, rather than working on a floured surface prevents the flour coating from burning in the oil when frying).
7. Fry the bread:
   Drop the dough carfully into oil. Cook for 2-3 minutes each side or until puffed and golden brown.
   Carefully lift bread out of the oil, allow to drain on a plate lined with paper towel.
   Repeat with each of the remaining portions of dough.
8. Add toppings and serve:
   Rub the warm flatbread with cut garlic.
   Top with toppings, see below for some suggestions.

Topping ideas:

• Chopped tomato, basil and feta
• Sour cream and grated cheese
• Tabouleh salad
• Greek salad
• Cream cheese and pesto
• Sour cream, cheese, bacon and parsley.

Want to buy NZ tomato seeds for your garden?

These heirloom cherry tomatoes are easy to grow, making them great for growing on pots or on a balcony, for children’s gardens, NZ school gardens, home or community gardens.

Originating from the Heritage Food Crops Research Trust, it contains tetra-cis-lycopene, a more easily absorbed form of health-promoting lycopene than what is found in modern tomatoes!

I sow these in late Autumn so they are ready to plant out in spring.