Low Sodium Langos

Indulge in a healthier twist on a Hungarian classic with this Low Sodium Langos recipe! These irresistibly fluffy fried flatbreads are made with a yeast-based dough enriched with plain yogurt and a touch of olive oil, ensuring a soft yet crispy texture. Perfect for those watching their sodium intake, this recipe swaps out traditional toppings for a garlicky, dill-infused low-sodium sour cream that adds freshness without compromising flavor. With just 30 minutes of prep time and an hour of rising, these golden-brown langos are ready to serve as a delightful snack or side dish. Whether you’re looking for a lightened-up version of your favorite comfort food or exploring Hungarian cuisine, this low sodium langos is a must-try!

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 6

Ingredients

• 500 grams All-purpose flour
• 2 teaspoons Instant yeast
• 200 grams Plain yogurt
• 200 milliliters Warm water
• 1 teaspoon Baking powder
• 1 tablespoon Olive oil
• 2 Garlic cloves, minced
• 1 tablespoon Fresh dill, chopped (optional)
• 100 grams Low-sodium sour cream
• 50 milliliters Water for brushing

Directions

Step 1

In a large mixing bowl, combine the all-purpose flour, instant yeast, and baking powder. Mix well to combine evenly.

Step 2

Create a well in the center of the dry ingredients and add the plain yogurt, warm water, and olive oil. Stir together using a wooden spoon or your hands until the mixture forms a sticky dough.

Step 3

Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. If the dough feels too sticky, add a little more flour, a tablespoon at a time.

Step 4

Place the kneaded dough back into the mixing bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it doubles in size.

Step 5

Once risen, punch down the dough to release excess air and divide it into 6 equal portions.

Step 6

Roll each portion into a ball and then flatten into a circular shape about 1/4 inch thick using a rolling pin or your hands.

Step 7

Heat oil in a large pan over medium-high heat to about 170°C (340°F). The oil should be enough to partially submerge the dough.

Step 8

Fry each langos piece for about 2-3 minutes on each side or until golden brown and puffed. Remove with a slotted spoon and drain on paper towels.

Step 9

While still warm, brush each piece lightly with the water to help maintain moisture.

Step 10

Mix the minced garlic and fresh dill (optional) into a low-sodium sour cream, and spread a tablespoon over each langos piece before serving. Enjoy immediately!

Nutrition Facts

Serving size	(1085.2g)

Amount per serving	% Daily Value*
Calories	2304.9

Total Fat 38.9g	0%
Saturated Fat 16.6g	0%
Polyunsaturated Fat 1.4g
Cholesterol 62mg	0%
Sodium 634.3mg	0%
Total Carbohydrate 405.9g	0%
Dietary Fiber 15.6g	0%
Total Sugars 18.5g
Protein 68.6g	0%

Vitamin D 96IU	0%
Calcium 549.9mg	0%
Iron 24.0mg	0%
Potassium 1242.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 15.6%

Protein: 12.2%

Carbs: 72.2%