Low Sodium Langos
Elevate your snack game with this irresistible Low Sodium Langos recipe, a heart-healthy twist on Hungary's beloved fried bread. Made with a light and fluffy dough incorporating plain yogurt and warm water, this version skips the excessive salt without sacrificing its signature golden crisp. The dough is carefully kneaded for a smooth texture before being fried to perfection in modest oil. Topped with a creamy garlic-dill low-sodium sour cream spread, each bite bursts with flavor while keeping sodium levels in check. Perfect for those seeking a delicious, homemade treat that pairs indulgence with wellness, this langos recipe is as delightful as it is easy to prepare in just under an hour. Serve warm for maximum enjoyment!
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Recipe Information
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
Instructions
In a large mixing bowl, combine the all-purpose flour, instant yeast, and baking powder. Mix well to combine evenly.
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.
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.
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.
Once risen, punch down the dough to release excess air and divide it into 6 equal portions.
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.
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.
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.
While still warm, brush each piece lightly with the water to help maintain moisture.
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
Calories |
2305 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.9 g | 50% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 634 mg | 28% | |
| Total Carbohydrate | 405.9 g | 148% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 18.5 g | ||
| Protein | 68.6 g | 137% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 550 mg | 42% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 1243 mg | 26% | |
*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.
