Parāoa parai, or Māori fry bread. A simple yeast dough which is fried until puffed and golden. Serve it warm with golden syrup and butter, or on the side of a boil up or curry.
Māori Fry Bread
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Category
Lunch
Servings
16
Prep time
1 hour 30 minutes
Cook time
20 minutes
Parāoa parai goes back to the 19th century, when European settlers brought wheat flour to Māori, and it has been a staple at gatherings and everyday meals ever since. It makes a great side to a good boil up or Hāngī, even on the side of a curry to soak the leftover juices up. It's a very simple dough: flour, yeast, salt, sugar, milk and water.
Ingredient Notes
Plain flour: You need plain flour, not self raising as the yeast will give you enough rise in the bread.
Instant yeast: One standard 7g sachet. You add it dry to the flour, salt and sugar, so there’s no blooming it in water first. Then add warm milk and water before bring the dough together and resting it somewhere warm an hour.
Neutral oil: You want to use neutral oil (peanut, canola) because a strong flavoured oil will come through the bread. Get the oil to 180°C before adding your first piece goes in. Use a thermometer to check your oil temp.
Equipment
Large mixing bowl
Kitchen tea towel
Rolling pin
Dough cutter or large knife
Large pot, deep frying pan or deep fryer
Kitchen thermometer
Spider or slotted spoon
Measuring jug
Kitchen scales
Paper towel
Ingredients
-
600g (4 cups) plain flour
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7g (1 standard sachet) instant yeast
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6g (1 tsp) salt
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12g (2 ½ tsp) sugar
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150ml (1/2 cup + 2 tbsp) milk, warmed
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250ml (1 cup) warm water
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2L neutral oil, for frying
-
golden syrup and salted butter to serve
Directions
Mix the dough
In a large bowl, mix the flour, yeast, salt, and sugar. Make a well in the centre of the flour mixture.
Gradually add the warm milk and warm water into the centre of the well, mixing until a soft dough forms.
Knead for about 5–10 minutes until smooth and elastic.
Cover and let rise in a warm area for 1 hour, or until it has doubled in size.
Shape and fry
Punch down the dough, then reshape it into a tight ball. Lightly oil a workbench then use a rolling pin to flatten the dough into a 1cm thick square, 30cm x 30cm.
Use a dough divider or large knife to cut the dough into 16 even squares.
Heat oil in a deep fryer or pot over medium-high heat to 180°C (350°F).
Fry each piece for 2–3 minutes per side, until golden brown and cooked through.
Drain on paper towels and serve warm with golden syrup and salted butter.
Recipe notes
Chef Tips
Use oil on the bench, not flour
A light film of oil on the workbench stops the dough sticking so you can work it. You don't want to use flour as it burns almost immediately in 180°C oil, and once it does it sits in the oil for the rest of the batches and you can taste it on the bread.
Give them room in the pot
The dough expands as it fries, so don't overcrowd your pot! Too many pieces at once and the oil temperature falls, the bread absorbs oil instead of puffing, and you get something heavy and greasy. Two or three at a time in a domestic pot is usually right.
Storage
Fry bread is at its best within minutes of coming out of the oil, so only cook what you’re going to eat. Leftovers keep in an airtight container for a day and I would reheat them in a hot oven for a few minutes rather than a microwave, which turns them chewy. The raw dough can sit covered in the fridge overnight after its rise, then come back to room temperature before you roll it out.
FAQs
What do you serve it with? Sweet or savoury? It’s often eaten with a boil-up or creamy pāua to soak up the sauce. Golden syrup and salted butter is my favourite way to eat it. Beyond that, use it for garlic bread, split it as a burger bun, have it with jam or honey for breakfast, or turn it into an ice cream sandwich.
Where does fry bread come from? Parāoa parai originated in New Zealand in the 19th century, after European settlers introduced wheat flour to the indigenous Māori population. It’s now a staple at gatherings and at home, and offering it to guests is a quintessential act of hospitality in New Zealand.
Do I need a deep fryer? No. A large heavy pot or a deep frying pan works, as long as the oil is deep enough for the dough to float. Fill the pot no more than halfway so it has room when the oil bubbles up, and use a thermometer to hold it at 180°C.
