Naschmarkt Favorite · Fried Dough Flatbread
Langos
Photo: sikeri / Wikimedia Commons · CC BY-SA 4.0
The name comes from the Hungarian 'láng', flame: lángos was originally baked at the mouth of the bread oven before deep-frying took over.
A yeasted potato dough is stretched thin and deep-fried until puffed and golden, then rubbed with garlic and topped with sour cream and shredded cheese. Vienna's Naschmarkt and street festivals sell it hot, folded into paper for eating on the move.
Why it's made this way: Hungarian migrants and market vendors brought the dish across the border, and Vienna's street-food scene adopted it as a naturalized regular rather than a foreign import.
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Part of World of Street Food — 3443 dishes from 118 countries.
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