Hungarian Fried Bread

Meet a very popular Hungarian street food speciality, lngos. It's a deep fried flat bread made of a
dough with flour, yeast, salt and water (a kind of bread dough). Lngos can be made with yoghurt,
sour cream or milk instead of water, a dash of sugar along with salt and sometimes with flour and
boiled mashed potatoes, which is called potato lngos. It is eaten fresh and warm, topped with sour
cream and grated cheese, garlic or garlic butter, or doused with garlic water. Lngos can be cooked
at home or bought at markets and street vendors around the country. The name comes from 'lng',
the Hungarian word for flame.

Traditionally, lngos was baked in the front of a brick oven, close to the flames. It was made from
bread dough and was served as breakfast on days when new bread was baked. Nowadays, lngos is
deep fried in oil. Lngos is also very popular and known as a fast food at fairs and in amusement
parks in Austria, the Czech Republic, Slovakia, Croatia, Serbia and Romania.
The ingredients (makes about 10 lngos, depending on the size)

300 g all-purpose flour

7 g dried (instant) yeast
250 ml water
1/2 teaspoon salt
sunflower oil (for frying)
toppings: sour cream, grated cheese, garlic
The how-to

In a mug, dissolve the salt in the water. In a bowl, combine the

sifted flour with the yeast. Add the salty water to it and stir
thoroughly (if it's very sticky, add a little bit more flour). Work the
dough with a wooden spoon or with your hands until the dough is
smooth and no longer sticks to the bowl. Leave the dough in the
bowl, cover with a clean cloth and let it rise for 30-40 minutes or
until it has doubled in size.
Once it is rested, carefully tip out the dough onto a floured
surface, stretch it out into a square and cut out about 10 cm (3,93
inch) round shapes with a big glass (a big cookie cutter also
works). Stretch out each piece with your fingers into a round
shape with the centre being thinner than the edges. Let the pieces
rest for another 30 minutes on the floured surface.
In a saucepan, heat sunflower oil. Place the lngos into the hot oil,
fry it on one side until golden brown then turn. Repeat with the
remaining lngos dough.
Serve while it's hot. You can eat it simple or sprinkled with
chopped garlic or doused with garlic water and topped with grated
cheese and sour cream.

Bon apptit! (J tvgyat!)

Recipe and photos by Zizi