Lángos - Potato flatbread with garlic cashew sour cream (gluten-free, vegan recipe)
 
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Lángos - a Hungarian speciality made healthy: Potato flatbread with garlic cashew sour cream ‪glutenfree‬ , vegan‬ ‎recipe‬.
Author:
Recipe type: Bread
Cuisine: Hungarian, vegan, gluten-free
Serves: 10-11 flatbreads
Ingredients
  • 4 medium or 1kg of potatoes
  • 1 cup or 120g buckwheat flour
  • 1 cup or 120g brown rice flour
  • 1½ teapoons of salt (I use pink Himalayan)
  • 1 cup of water
  • 1 heaping teaspoon of fresh yeast
  • 1 teaspoon of sugar (for the yeast)
  • coconut oil or olive oil for frying
  • for the garlic cashew sour cream:
  • ¾ cup or 100g of cashews (soaked 2 hours in cold or 30 minutes in hot water)
  • 1-2 cloves of garlic
  • ½ teaspoon of salt
  • water
Instructions
  1. Wash, peel and finely grate potatoes. Add salt and give it a couple of minutes.
  2. Put salty grated potatoes in a food processor and whizz until smooth.
  3. Transfer to a mixing bowl, add flours and yeast previously activated with sugar in a cup of lukewar water.
  4. Set dough aside to rise to twice it's original volume.
  5. Put 2-3 heaping tablespoons of the dough into a slightly greased frying pan. Spread with the back of a tablespoon with circular motions. Fry over medium heat until the top starts to turn solid. Flip and finish frying. (I prefer mine slightly browned.)
  6. Finally, for the cashew sour cream: rinse soaked cashews, add garlic cloves, salt and mix with an immersion mixer until smooth.
Notes
Yes, you may sub brown rice and buckwheat flour with other GF flours. This recipe would work even with white rice flour. I chose brown rice and buckwheat for a hearty, wholesome result.
You may omit the use of yeast, as well: the dough makes a great potato pancake, too, without any yeast or rising.
Nutrition Information
Calories: 450 kcal/flatbread Carbohydrates: 40g/flatbread
Recipe by Nora's Ingenious Cooking at http://www.ingeniouscooking.com/langos-potato-flatbread-with-garlic-cashew-sour-cream-gluten-free-vegan-recipe/