👩🍳 Instructions:
1. Activate the Yeast:
- In a small bowl, mix yeast with a little lukewarm water and sugar.
- Let sit for 5–10 minutes until foamy.
2. Make the Dough:
- In a large mixing bowl, combine flour, salt, and mashed potatoes.
- Add the activated yeast and remaining lukewarm water/milk gradually while mixing.
- Knead into a soft, elastic dough (not sticky). Add oil and knead again until smooth.
- Cover with a towel or plastic wrap and let it rise for 1 hour or until doubled in size.
3. Shape the Lángos:
- Lightly oil your hands and work surface.
- Divide dough into 8 equal pieces.
- Flatten each into a disc about ½ inch thick — thinner in the center, thicker at the edges.
4. Fry:
- Heat 1–2 inches of oil in a pan over medium-high heat.
- Fry each flatbread for 2–3 minutes per side or until golden brown and puffed.
- Drain on paper towels.
🧄 Traditional Toppings:
- Garlic water (minced garlic + water + oil brushed on hot)
- Sour cream + grated cheese
- Or go wild: ham, herbs, spicy sausage, or even Nutella for a sweet twist!
💡 Tip:
If you love extra crispy edges and a pillowy center, make sure the oil is hot enough before frying. Also, leftover mashed potatoes work beautifully here!
Would you like a stuffed lángos version, a Darija translation for Facebook, or a quick video script to share with your audience?