Rongyos lapótya

by | Aug 21, 2020 | Breads, buns & biscuits

Rongyos lapótya is a pan-fried flatbread that can be considered as the little brother of lángos. It’s made from a yeasted dough spread with lard. The dough is rolled out thinly and traditionally fried in a little amount of lard or oil. It’s usually served with salty toppings similar to lángos; however, fruit jam or sweetened cottage cheese cream also go well with lapótya.

I gave a twist to the traditional recipe and I make rongyos lapótya a bit differently. I fry the flatbreads in a dry pan using no grease and fill them with savory meat and vegetables. Below you will find two recipes for the filling, one with chicken and one with pork.

Rongyos lapótya
Rongyos lapótya – photo:
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Hungarian cottage cheese

This is what Hungarian túró looks like

You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.

Wish list

If you are looking for a Hungarian recipe that hasn't been published on this website yet, let me know, and I'll do my best to post it.

Metric system vs cup

In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.

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