The Hāngi Master's Fried Bread (Parāoa Parai)
Parāoa Parai (Fry Bread) is just as tasty as it looks and sounds! Crispy on the outside and fluffy on the inside, this side dish is the perfect addition to your Matariki feast! Butter or honey makes for the perfect accompaniment.
Recipe Tip If you need a warm spot to help the dough rise, try popping it in a slightly warmed oven!
Ingredients
- 4 cups plain flour
- 2 sachets Edmonds Yeast Instant Dry
- 1/4 cup white sugar
- 2 tablespoons olive oil
- 1 L canola oil
- 600 mL water
- 4 cups plain flour
- 2 sachets Edmonds Yeast Instant Dry
- 1/4 cup white sugar
- 2 tablespoons olive oil
- 1 L canola oil
- 600 mL water
- Step 1 of 12Whisk together flour, yeast and sugar in a large bowl
- Step 2 of 12Make a well in the flour mixture, pour water into the middle of the well and mix it together with a wooden spoon until it starts to come together
- Step 3 of 12Once mixed, sprinkle a clean bench top with flour and pour the wet mix onto the bench top
- Step 4 of 12Start folding the mixture with your hands, adding more flour if the mixture is too wet. Knead the mixture into a dough. Stretch and knead for about 4 minutes
- Step 5 of 12Drizzle a couple Tablespoons of olive oil into a clean, large bowl and rub oil around the bottom and sides of the bowl
- Step 6 of 12Place your dough into the bowl and cover with a clean tea towel
- Step 7 of 12Let the dough rest in a warm place until it doubles in size (approx 25-30 minutes depending on warmth)
- Step 8 of 12Once it's risen, remove dough from the bowl and place onto a floured benchtop
- Step 9 of 12Knead the dough for about 4 minutes then use a rolling pin to roll the dough flat to about 2cm thickness
- Step 10 of 12With a large round cup or glass, start cutting out portions of the dough and place on a tray to rest for an additional 10 minutes
- Step 11 of 12Pour canola oil into a large, heavy saucepan and then turn the element onto a high heat. Once hot, use a pair of tongs to gently place the dough portions into the hot oil, turning once so they get golden and crispy on both sides (about 3 minutes a side)
- Step 12 of 12Place cooked breads onto a tray lined with paper towels to absorb excess oil
Method
- Step 1 of 12Whisk together flour, yeast and sugar in a large bowl
- Step 2 of 12Make a well in the flour mixture, pour water into the middle of the well and mix it together with a wooden spoon until it starts to come together
- Step 3 of 12Once mixed, sprinkle a clean bench top with flour and pour the wet mix onto the bench top
- Step 4 of 12Start folding the mixture with your hands, adding more flour if the mixture is too wet. Knead the mixture into a dough. Stretch and knead for about 4 minutes
- Step 5 of 12Drizzle a couple Tablespoons of olive oil into a clean, large bowl and rub oil around the bottom and sides of the bowl
- Step 6 of 12Place your dough into the bowl and cover with a clean tea towel
- Step 7 of 12Let the dough rest in a warm place until it doubles in size (approx 25-30 minutes depending on warmth)
- Step 8 of 12Once it's risen, remove dough from the bowl and place onto a floured benchtop
- Step 9 of 12Knead the dough for about 4 minutes then use a rolling pin to roll the dough flat to about 2cm thickness
- Step 10 of 12With a large round cup or glass, start cutting out portions of the dough and place on a tray to rest for an additional 10 minutes
- Step 11 of 12Pour canola oil into a large, heavy saucepan and then turn the element onto a high heat. Once hot, use a pair of tongs to gently place the dough portions into the hot oil, turning once so they get golden and crispy on both sides (about 3 minutes a side)
- Step 12 of 12Place cooked breads onto a tray lined with paper towels to absorb excess oil
Method
- Step 1 of 12Whisk together flour, yeast and sugar in a large bowl
- Step 2 of 12Make a well in the flour mixture, pour water into the middle of the well and mix it together with a wooden spoon until it starts to come together
- Step 3 of 12Once mixed, sprinkle a clean bench top with flour and pour the wet mix onto the bench top
- Step 4 of 12Start folding the mixture with your hands, adding more flour if the mixture is too wet. Knead the mixture into a dough. Stretch and knead for about 4 minutes
- Step 5 of 12Drizzle a couple Tablespoons of olive oil into a clean, large bowl and rub oil around the bottom and sides of the bowl
- Step 6 of 12Place your dough into the bowl and cover with a clean tea towel
- Step 7 of 12Let the dough rest in a warm place until it doubles in size (approx 25-30 minutes depending on warmth)
- Step 8 of 12Once it's risen, remove dough from the bowl and place onto a floured benchtop
- Step 9 of 12Knead the dough for about 4 minutes then use a rolling pin to roll the dough flat to about 2cm thickness
- Step 10 of 12With a large round cup or glass, start cutting out portions of the dough and place on a tray to rest for an additional 10 minutes
- Step 11 of 12Pour canola oil into a large, heavy saucepan and then turn the element onto a high heat. Once hot, use a pair of tongs to gently place the dough portions into the hot oil, turning once so they get golden and crispy on both sides (about 3 minutes a side)
- Step 12 of 12Place cooked breads onto a tray lined with paper towels to absorb excess oil