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.
Basic Fry Bread Recipe
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)
Dissolve sugar in warm water. Add yeast and let it sit until foamy (around 10 mins).
In a large bowl, mix flour and salt.
Combine the yeast/water/sugar mix with the flour to form a soft dough. Add more flour if it's too sticky.
Cover the bowl with a tea towel and let it rise in a warm place until doubled in size (about an hour).
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.
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.
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 just in time for Kirihimete!