In the Czech kitchen: The true origins of lángos and how to make it at home

Fried pancakes made from yeast dough, often topped with garlic, ketchup, and sprinkled with grated cheese—that’s a simple way to describe lángos, a dish beloved by many Czechs. But where did lángos originate, and how can you make them at home?

The history of lángos is difficult to trace, though some sources suggest it was introduced by the Turks, who brought the dish to Hungary in the 16th century. Back then, the irregularly shaped pancakes were baked, not fried, and made from bread dough as a breakfast food. The name lángos comes from the Hungarian word láng (meaning "flame"), as they were traditionally baked near an open flame in brick ovens.

The original recipe has evolved over time. In the 1950s, Hungarians began frying lángos in oil, giving them their signature crispy texture. The dish made its way to Czechoslovakia after World War II, gaining popularity, especially at public events. Today, lángos remains a staple of fast food, particularly at fairs, festivals, and markets.

Elevating lángos to gourmet status is the Lángos Fry Day pop-up, created by Ambiente cooking school chefs Tomáš Valkovič and Jiří Horák. While the pop-up doesn’t run regularly, it's worth following their Instagram for updates on their next lángos event. In the meantime, you can try making your own at home using their recipe.

In the Czech Kitchen is a weekly column written in cooperation with Ambiente's culinary experts. Established in 1995, the Prague-based collective of pubs, restaurants, and fine-dining outlets has transformed the Czech culinary landscape and led to widespread awareness of quality food service and production in Czechia. Follow their socials or book your table at www.ambi.cz.