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Main dishes

Potato langoše: Slovak fried flatbreads

Name: Potato langoše: Slovak fried flatbreads
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: Slovak
Ingredients: 2 cups All-purpose flour; 1 cup Semi-coarse wheat flour; 0.5 Fresh yeast; 2 Potatoes boiled in their skins; 0.5 cup Milk; 1 cup Water; 1 tsp Granulated sugar; 1 tsp Salt; to taste Vegetable oil

Soft yeast-raised flatbreads made with grated boiled potatoes and cup-measured flour, fried in oil. Serve with sour cream and cheese. Serves 6.

Slovak cuisine · Translated from Slovak · October 24, 2026

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Recipe at a glance

Prep time: 30 min
Cook time: 45 min
Total time: 1 hr 15 min
Servings: 6 servings
Difficulty: Medium
Cuisine: Slovak

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These fluffy potato langoše, fried yeast-raised flatbreads, use ingredients measured in cups, so you don't need a scale. The dough combines all-purpose and semi-coarse wheat flours with grated potatoes boiled in their skins, making the flatbreads soft as a cloud. Let the dough rise for about 45 minutes, then divide it into six balls and let them rise for another 15 minutes before frying in oil. Serve with ketchup, sour cream, and shredded cheese.

Ingredients

6 servings

All-purpose flour 2 cups
Semi-coarse wheat flour 1 cup
Fresh yeast 0.5
Potatoes boiled in their skins 2
Milk 0.5 cup
Water 1 cup
Granulated sugar 1 tsp
Salt 1 tsp
Vegetable oil to taste

1 cup = 250 ml (metric cup)

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Instructions

Tip: tap a step to mark it as done.

Boil the potatoes in their skins until tender, then peel and grate them. Combine the milk, yeast, and sugar and let stand for about 15 minutes to activate.
Mix both flours together, then add the salt, potatoes, and yeast mixture. Gradually add lukewarm water while kneading until you have a soft, supple dough. Cover with a kitchen towel and let rise in a warm place for about 45 minutes.
Turn the dough out onto a floured work surface, knead it briefly, and shape it into a log. Cut into 6 equal pieces. Knead each piece separately into a ball and let rise on the work surface for 15 minutes.
Stretch each dough ball into a flat round the size of your skillet. Fry in hot oil on both sides until golden brown.
Serve the langoše with crushed garlic mixed with oil, mild ketchup, sour cream, or cheese.

Tip: Stretch the dough balls from the center toward the edges with oiled hands, leaving the center thinner and the edges thicker. This helps the center cook through while the edges stay fluffy.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy: 323 kcal
Protein: 9.3 g
Carbohydrates: 66 g
of which sugars: 2.4 g
Fat: 1.7 g
of which saturates: 0.5 g
Fiber: 3.1 g
Salt: 1.0 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Nadýchané zemiakové langoše z kysnutého cesta