Langalló, kenyérlángos, töki pompos, Scythian pizza – they all are the names of an old Hungarian food. Langalló is a flat bread, similar to the traditional Italian pizza, but instead of tomato sauce it’s topped with sour cream, bacon, sausage, onion and cheese.
A long time ago bread baking was a weekly routine in every Hungarian family, and housewives baked not only loaves, but they often separated a small ball from the bread dough to make langalló for breakfast. Topping always depended on what was found in the pantry. It was baked together with the breads in a rick-shaped oven, which was an integral part of every house. But home bread baking fell victim to the modernization, and langalló also sank into oblivion for a while until some handicraft bakeries began to offer langalló 10-15 years ago. Nowadays there is no festival or fair without this flat bread.
Langalló’s dough is originally rolled out into 25 cm circles, but today’s ovens are much smaller than the rick-shaped ovens of bygone days, so due to lack of space there is a widespread practice to roll out the dough to the size of a big baking sheet instead of forming it into separate circles. This time I decided to form balls and roll them into circles, but you can choose the simpler solution as well, although in this case the crust will be thicker.