Did You Know Langosh Wasn’t Originally Fried in Oil?

When we say langosh, the first image that comes to mind is a golden-brown dough disc with crispy edges, fragrant garlic sauce, topped with sour cream and cheese – all sizzling from a deep fry. But the surprising truth is this: originally, langosh wasn’t fried in oil at all.

The story begins in the ovens of old peasant households. Bread baking was an all-day event – the dough had to rise, the fire had to be stoked, and then the large loaves were baked. But housewives didn’t let the first batch of dough go to waste. Before placing the loaves in the hot oven, they’d pull out a small piece of raw dough, flatten it, and bake it right at the mouth of the oven, directly next to the flames. That’s where the name langosh comes from: it means baked by the flame.

This early version was quite different from what we know today – not fried in oil, but more like a flatbread, slightly crispier, with a hint of smoky flavor. Toppings? At most, a bit of lard or garlic spread – no cheese, no sour cream, no bacon.

Today’s langosh world is much richer. Most people now know the thinner, softer, oil-fried version, which still uses a similar dough – but the preparation is entirely different. The shift toward oil frying likely happened in the 20th century, when ovens became less common and cooking oil became a kitchen staple.

Langosh has since become the undisputed king of street food: a hot, quick meal enjoyed in the morning, at lunch, or after a night out. But the next time you bite into a hot langosh on a summer day, remember – this delicious treat has its roots in the mouth of a blazing oven, where the smell of bread met the warmth of open flame.

It’s the perfect meeting of tradition and innovation – just like here at Langosh Republic, where the taste of the past and the flavors of today walk hand in hand. Because when it comes to langosh, we make it with heart and soul – just like grandmothers once did.