Māori Fry Bread
Lunch | New Zealand
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.
Ingredients
- 600g (4 cups) plain flour
- 7g (1 standard sachet) instant yeast
- 6g (1 tsp) salt
- 12g (2 ½ tsp) sugar
- 150ml (1/2 cup + 2 tbsp) milk, warmed
- 250ml (1 cup) warm water
- 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
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.