How to Make Parāoa Parai Like an MKR Cook

Kia ora, everyone! I'm Matt, runner up cook from MKR New Zealand 2023 and the Marketing Manager at Whāriki. The Whāriki team love my Parāoa Parai recipe and thought it would be a good idea to share.

It's perfect for Raumati when friends and whānau gather. Fry Bread is versatile, whether served alongside your main meal or as a snack. It's easy on the pocket, quick to make, and a crowd-pleaser! Prepare the dough about an hour before your manuhiri arrive, allowing more time for kōrero!

For more fantastic kai and inu ideas this summer, explore our curated selection at Whāriki Kai & Inu - there's heaps of awesome Māori-made products to share with your friends and whānau.

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Basic Fry Bread Recipe

Ingredients:

• 4 cups High Grade Flour
• 2 teaspoons Yeast
• 2 teaspoons Sugar
• 1 teaspoon Salt
• 2 cups Warm Water
• 750ml bottle Canola/Rapeseed/Grape Seed oil (or whatever is cheapest)

Method:

1. Dissolve sugar in warm water. Add yeast and let it sit until foamy (around 10 mins).
2. In a large bowl, mix flour and salt.
3. Combine the yeast/water/sugar mix with the flour to form a soft dough. Add more flour if it's too sticky.
4. Cover the bowl with a tea towel and let it rise in a warm place until doubled in size (about an hour).
5. Heat oil in a dutch oven pot or electric frypan. Test oil temperature by sprinkling a pinch of flour—if it foams, the oil is ready.
6. Place dough on a floured surface, cut into desired sizes, and gently put a few pieces into the hot oil. Cook until golden on both sides, then drain on paper towels.
7. Repeat until all pieces are cooked.

If you don't want to have it with traditional butter and golden syrup, why not try it with Manaaki's Kamokamo Pickle or Top Hemp's Chilli Pata.

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Make your Fry Bread flash with these variations:

Fry Bread Crisps with Smoked Fish Cream:

(Kurt and I made something similar to this on the semi-final of MKR 2023 and received two 9/10 scores!)

Smoked Fish Cream:

• 1 Smoked Kahawai (or tinned smoked fish if your cuzzie hasn't been out fishing)
• 250g tub Creme Fraiche
• 125g unsweetened plain yoghurt
• Zest of 1 lemon
• Juice of ½ a lemon
• ½ jar of capers
• Handful of chopped dill or chives
• Salt and Pepper

Combine all ingredients, chill until serving.

Fry Bread Crisps:

• Make fry bread dough as per the above recipe. Roll it out thinly like pastry.
• Cut into chip-sized pieces and fry until crisp. Drain on paper towels.

Serve fish cream in a bowl for dipping or spoon onto chips as canapés. Garnish with dill/chives and lemon wedges.

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Devonshire Tea Fry Bread

• Fry bread ingredients as per the above recipe
• 1 Bottle of cream
• 2 tablespoons Icing Sugar + extra for dusting
• Jam (any flavour)

Whip cream with icing sugar until soft peaks form. Keep chilled.

Make the basic fry bread dough as per the above recipe, shape into balls, flatten, and fry until golden. Drain.

Slice bread but leave a bit connected so the top and bottom aren't separated entirely, fill with sweetened whipped cream, add jam, dust with icing sugar, and serve!