Fried Bread

You can also find this recipe in te reo Māori: He Parāoa Parai

Golden, fluffy and best served warm, He Parāoa Parai is a classic Māori fried bread that’s perfect for sharing at your Matariki feast. Crisp on the outside and soft in the middle, it’s delicious with butter and jam, or alongside a hearty stew or boil-up. A comforting favourite that brings everyone to the table.

Serves

105

Prep Time

(24)

Keep my screen awake

Ingredients

2 cups Edmonds High Grade Flour
2 Tbsp sugar
1 (8 g) sachet Edmonds Instant Dry Yeast
¾ tsp salt
1 cup warm water
2 cups vegetable or canola oil + extra for oiling bench

Method

Place the flour, sugar, yeast and salt in a bowl and stir to combine. Add most of the warm water and mix to form a soft dough, adding more water as required.
Knead the dough on a floured surface for 2 minutes.
Place the dough in a greased bowl, cover and leave for 1 hour, or until doubled in size.
Oil the bench and gently flatten the dough with your hands to form a square shape, about 1½ cm thick.
Cut into 8 even-sized pieces and cover for 20 minutes.
With the help of an adult, heat the oil in a frypan. Test heat by placing a wooden spoon handle into the oil. It should steadily bubble around the handle. Allow oil to cool if it is too hot.
Carefully place two pieces of dough into the oil and cook for about 2 minutes on each side, until puffed and golden. Repeat for the remaining dough.
Drain the bread on paper towel. Serve with your favourite toppings, or on the side with your main meal.

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Nancy Kaipo

E pai ana

Fiona

Brings back childhood memories.

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Fried Bread

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