What is Lángos?

Lángos is a Hungarian flatbread made from a simple yeast dough that's deep-fried until it's crisp and golden outside and soft inside. In Hungary it's sold at markets, fairs and beaches, and it's usually eaten hot, with garlic, sour cream and grated cheese as the classic toppings. It's mostly savoury, though sweet versions exist too. In English it's sometimes called Hungarian fried bread. At FLAMED we make it fresh to order as Lángos Pizzas, Lángos Burgers and desserts, including our Nutella & Strawberry Lángos.

Lángos is pronounced "LAHN-gosh". In Hungarian the á is a long "ah", like the a in "father", and the s sounds like "sh", which is why you'll sometimes see it spelt "langosh", or "langos" without the accent. The accent is part of the spelling, so we write Lángos. You'll hear the same long á in our Csárda burger, which we say "Char-dah".

Traditional Lángos is made from a simple yeast dough of flour, salt and water or milk, deep-fried in very hot oil until golden. Some Hungarian recipes also work mashed potato, sour cream or yoghurt into the dough, so not every Lángos is dairy free. At FLAMED, our dough recipe is vegan-friendly, dairy and egg free, but toppings and finishes vary, so ask us if you avoid dairy, and check our FAQ for vegan and allergy details before you order.

Lángos comes from Hungary, and its name is taken from láng, the Hungarian word for flame. The usual story is that it began on village bread-baking days, when some of the dough was cooked at the front of the oven, close to the fire, and eaten hot for breakfast. It was later reinvented as a deep-fried snack, and today it's popular across Central and Eastern Europe, from Austria, Slovakia and the Czech Republic to Romania.

Eat Lángos hot, with your hands, and straight away, while the outside is still crisp and the inside is soft. A popular way in Budapest is to tear bites off the crispy edge, dunk them in the topping in the middle, then pick up the rest, so grab a napkin. At our truck, every Lángos is cooked to order, on the spot.

A Lángos Pizza is a fresh Lángos topped like a pizza, and a Lángos Burger is a burger built with Lángos. The big difference from a regular pizza is the base: Lángos is fried, not baked, so it's crisp outside and soft inside. Our pizzas include the Original Classic (sour cream and mozzarella) and the Red Margie (tomato, basil and mozzarella), and our burgers use grass-fed beef patties, or a Lion's Mane mushroom patty in the Mane Event.

Bejgli (say "BAY-glee") is a Hungarian sweet pastry roll with a walnut or poppy seed filling, traditionally eaten at Christmas and Easter. Traditional recipes also use butter, egg yolk and milk or sour cream. You'll find it on our dessert menu as a Bejgli roll slice, in Diós (walnut filling) or Mákos (poppy seed filling). Walnuts are tree nuts, so if you have a nut, egg or dairy allergy, please ask us before you order.

Hungarian street food is the food Hungarians eat on the go, from market stalls, fairs and beach kiosks. Lángos is one of the classics, alongside chimney cake (kürtőskalács), a sweet dough wound around a wooden pin, baked and rolled in sugar, plus fried sausages, potato pancakes and fried fish. Newer Hungarian takes on burgers and sandwiches have joined in too. At FLAMED we focus on Lángos, served as Lángos Pizzas, Lángos Burgers and desserts.