The Hāngi Master's Fried Bread (Parāoa Parai)
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The Hāngi Master's Fried Bread (Parāoa Parai)

  • Preparation time

    1 hr
  • Cook time

    6 mins
  • Serves 6-8

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.


  • Plain flour - 4 cups
  • Edmonds Yeast Instant Dry - 2 sachets
  • White sugar - 1/4 cup
  • Olive oil - 2 Tbsp
  • Canola oil - 1 L
  • Water - 600 ml


  1. Whisk together flour, yeast and sugar in a large bowl

  2. Make 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

  3. Once mixed, sprinkle a clean bench top with flour and pour the wet mix onto the bench top

  4. Start 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

  5. Drizzle a couple Tablespoons of olive oil into a clean, large bowl and rub oil around the bottom and sides of the bowl

  6. Place your dough into the bowl and cover with a clean tea towel

  7. Let the dough rest in a warm place until it doubles in size (approx 25-30 minutes depending on warmth)

  8. Once it’s risen, remove dough from the bowl and place onto a floured benchtop

  9. Knead the dough for about 4 minutes then use a rolling pin to roll the dough flat to about 2cm thickness

  10. With 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

  11. Pour 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)

  12. Place cooked breads onto a tray lined with paper towels to absorb excess oil

Tip: If you need a warm spot to help the dough rise, try popping it in a slightly warmed oven!

This recipe was sent in by The Hāngi Master.

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