Hungarian Potato Flatbread (Krumplis Lángos)
Hungarian Potato Flatbread (Krumplis Lángos)
Soft, golden, and wonderfully comforting, these Hungarian Potato Flatbreads are inspired by the traditional flavors of Hungarian home cooking. Made with mashed potatoes, flour, yeast, and a few simple ingredients, the dough becomes tender and fluffy inside with a beautifully browned exterior.
They are delicious served warm with sour cream, garlic, cheese, or simply enjoyed on their own.
🇭🇺 Hungarian Potato Flatbread
Prep Time: 25 minutes
Resting Time: 1 hour
Cook Time: 20–25 minutes
Total Time: About 1 hour 50 minutes
Servings: 8–10 flatbreads
Cuisine: Hungarian
Category: Bread / Side Dish
Ingredients
500 g potatoes
500 g all-purpose flour
7 g active dry yeast
1 teaspoon sugar
1 teaspoon salt
200–250 ml lukewarm milk
2 tablespoons vegetable oil
1 egg, optional
Extra flour for shaping
Oil for cooking
For Serving
Sour cream
Minced garlic
Grated cheese
Fresh parsley
A pinch of salt
Instructions
1. Cook the Potatoes
Peel the potatoes and cut them into evenly sized pieces.
Place them in a saucepan of salted water and cook until completely tender, about 15–20 minutes.
Drain well and mash until smooth. Allow the potatoes to cool until they are warm rather than hot.
2. Prepare the Yeast
Mix the lukewarm milk with the sugar and yeast.
Let it stand for approximately 5–10 minutes, until the yeast becomes slightly foamy.
3. Make the Dough
Place the mashed potatoes in a large bowl.
Add the flour, salt, vegetable oil, and egg if using. Pour in the activated yeast mixture.
Mix until a soft dough forms.
Knead for approximately 7–10 minutes. The dough should be soft and slightly tacky but not excessively sticky. Add a little flour if necessary.
4. Let the Dough Rise
Cover the bowl with a clean kitchen towel and place it in a warm, draft-free area.
Allow the dough to rise for approximately 1 hour, or until noticeably doubled in size.
5. Shape the Flatbreads
Transfer the dough to a lightly floured work surface.
Divide it into 8–10 equal portions.
Shape each portion into a ball, then flatten it with your hands or gently roll it into a thick round or oval flatbread.
Avoid making them too thin—the soft, fluffy center is one of the best features of this recipe.
6. Cook the Flatbreads
Heat a lightly oiled heavy skillet or griddle over medium heat.
Place the flatbreads in the hot pan and cook for approximately 3–5 minutes per side, depending on their thickness.
They should develop a beautiful golden-brown surface while remaining soft and tender inside.
Add a small amount of oil to the pan between batches if needed.
7. Serve
Serve the potato flatbreads warm.
For a traditional Hungarian-inspired finish, rub the surface with a little crushed garlic, then top with sour cream and grated cheese.
A sprinkle of fresh parsley adds a lovely finishing touch.
Tips for Perfect Hungarian Potato Flatbread
Use starchy potatoes
Floury potatoes create a softer and more tender dough.
Do not add too much flour
The dough should remain soft. Adding excessive flour can make the finished flatbreads heavy.
Let the dough rise properly
A good rise gives the flatbreads their light, fluffy texture.
Cook over medium heat
Very high heat can brown the outside before the center is fully cooked.
Serve immediately
These flatbreads are at their best when warm and freshly cooked.
Delicious Topping Ideas
For a classic savory combination, try:
Sour cream + garlic
Sour cream + grated cheese
Garlic + melted butter
Cheese + fresh parsley
Sour cream + paprika
You can also serve them alongside Hungarian soups, stews, roasted meats, or vegetable dishes.
Storage
Store cooled flatbreads in an airtight container in the refrigerator for up to 3 days.
To reheat, place them in a dry skillet over medium-low heat for a few minutes or warm them briefly in the oven.
They can also be frozen. Separate them with parchment paper, place them in a freezer-safe bag, and freeze for up to 2 months.
Frequently Asked Questions
Are Hungarian potato flatbreads the same as traditional lángos?
They are closely related in spirit, but traditional Hungarian lángos is generally deep-fried. This recipe uses a potato-enriched dough and cooks the flatbreads in a skillet, creating a softer, less oily variation.
Can I make the dough without eggs?
Yes. The egg is optional and can simply be omitted.
Can I use leftover mashed potatoes?
Absolutely. Leftover plain mashed potatoes are excellent for this recipe. If your mashed potatoes already contain a lot of butter or milk, reduce the amount of liquid added to the dough.
Can I bake them instead?
Yes. Place the shaped flatbreads on a lined baking tray and bake at approximately 200°C (400°F) until puffed and golden, turning them once if necessary.
Traditional Hungarian Comfort Food
These Hungarian Potato Flatbreads are a wonderful example of how simple ingredients can create something truly satisfying. The combination of potatoes, homemade yeast dough, and a golden crust makes them perfect for breakfast, lunch, dinner, or as a hearty accompaniment to Hungarian dishes.
Serve them warm with garlic, sour cream, and cheese for an especially delicious experience.
