Lángos

Lángos is a typical Hungarian food. Nowadays it is a deep fried flatbread, but in the past it was made of the last bits of the bread-dough and baked at the front of a brick or clay oven, to be served hot as the breakfast of the bread-baking day. The name comes from láng, the Hungarian word for flame. Up to the mid 20th century, bread was baked once a week due to the cost of heating up the large oven and the lengthy process kneading up to 80 pounds of dough. Because the bread loaf, typical to Hungary, was 6 to 10 pounds each, traditionally they used to bake smaller (1-2 pounds) "cipó" rolls for the evening and the next day. The name lángos (literally meaning "flamed") comes from baking these flat breads in the morning while the oven was still heating up. "Lángos" were also used as a side to lunch.

Source: Wikipedia