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.

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Māori Fry Bread

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Māori Fry Bread

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.