Parāoa Parai (Māori Fry Bread)
Parāoa Parai is a traditional Māori fry bread with a rich cultural history dating back to 19th-century New Zealand wheat mills. Golden and crispy on the outside yet soft and fluffy inside, it is best served warm with a thick slab of butter and a generous drizzle of golden syrup.
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🍳 Cooking Flow
1. Mix dry ingredients with warm milk and warm water to form a soft dough, then knead for 5–10 minutes. → 2. Cover and proof in a warm area for 1 hour until doubled in size. → 3. Flatten dough on an oiled board to 1cm thickness and cut into 16 squares. → 4. Deep fry in 180°C oil for 2–3 minutes per side until puffed and golden brown. → 5. Drain and serve hot with salted butter and golden syrup.
Cooking Steps
Brief Cooking Order
1. Mix dry ingredients with warm milk and warm water to form a soft dough, then knead for 5–10 minutes. → 2. Cover and proof in a warm area for 1 hour until doubled in size. → 3. Flatten dough on an oiled board to 1cm thickness and cut into 16 squares. → 4. Deep fry in 180°C oil for 2–3 minutes per side until puffed and golden brown. → 5. Drain and serve hot with salted butter and golden syrup.
Introduction
Parāoa Parai is a traditional Māori fry bread with a rich cultural history dating back to 19th-century New Zealand wheat mills. Golden and crispy on the outside yet soft and fluffy inside, it is best served warm with a thick slab of butter and a generous drizzle of golden syrup.
Step 1
In a large mixing bowl, combine the plain flour, instant yeast, salt, and sugar. Mix thoroughly and make a well in the centre.
Step 2
Pour the warm milk and warm water into the well, then stir gradually until a soft dough forms.
Step 3
Knead the dough by hand for 5–10 minutes until it becomes smooth and elastic.
Step 4
Cover the bowl with a clean kitchen towel and let the dough rise in a warm spot for about 1 hour, or until it has doubled in size.
Step 5
Lightly oil the work surface, turn out the proofed dough, punch it down, and press or roll it into a 1cm thick square (approx. 30cm x 30cm).
Ingredients List
Important Notes
Make sure the milk and water are lukewarm (around 37°C–40°C); if the liquid is too hot, it will kill the yeast.
Lightly oiling the countertop prevents sticking without adding extra flour, keeping the dough soft and preventing excess flour from burning in the hot frying oil.
Maintain the oil temperature consistently around 180°C (350°F) so the bread puffs up quickly without absorbing excess oil.
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