Serious Eats - seriouseats.com

I had my first Longos 15 years ago along the northern bank of the Danube River (Hungarian/Slovakian border). I too was an immediate devotee and cajoled a Slovakian friend of Hungarian decent to get his mother's recipe for me. You may have to convert some measurements but that's half the fun of cooking foreign foods...
500 gr. flour
250 gr. white yogurt
1 egg
1/2 TBS salt
1/2 tsp. soda
2 TBS oil
1/2 cup warm milk
2.5 dk. yeast ( use one packet of dry yeast)
1) Prepare leaven--combine yeast and milk and let stand 10 minutes.
2) Combine all dry ingredients in a large bowl. Add yeast mixture and all other ingredients. Mix well.
3) Cover and let stand/rise for one hour.
4) Dough will be thin. Liberally flour a board and your hands and form oblong flat cakes about 4x6 inches and lay carefully in hot oil to deep fry. Hold under the surface and turn if necessary until golden brown and as crisp as you like.
5) Dough can be refrigorated up to 10 days...
Notes; this recipe will make enough dough to feed a small army. I always scale the measurements to be reasonable...

Nobody told you these were healthy, right?
Garnishes are optional but in most of Central Europe they use;
an oil/minced garlic meld
finely grated white cheese
ketchup
sour cream and/or any combination of the above.
I've never seen sauerkraut used but it sounds good (maybe an Austrian influence)
I've never seen a sweet topping but this is not too different from Elephant Ears or Navajo Frybread...