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Light and Fluffy Fry Bread

Updated: · Published: by Naomi Toilalo WhānauKai · This post may contain affiliate links · 15 Comments

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These light and fluffy fry bread (pāraoa parai) are one of the most popular recipes on my website. Why? Because they are absolutely delicious. They are best side kick to any meal or can stand alone as the most epic treat. How do you eat them? Let me know in the comments.

A pile of Light and Fluffy Fry Bread served on a gold tray with golden blurred lights in the background.

Introducing my Light and Fluffy Fry Bread (parāoa parai) recipe. There are so many techniques and styles when it comes to making these. For many of us, there are Aunty's or whānau (family) members who have passed down their tried and true recipe so if that is you, stick with that, I get it! My only critique is that some can have a tough dough and the texture can be a bit chewy. So I have made it my goal to create one that is light and fluffy in texture and I believe that I have a winner. Only you can decide so let me know what you think!

Feel like a sweet Light and Fluffy Fry Bread?

Try my Chocolate Stuffed Fry Bread. These have gooey chocolate hidden inside them and are rolled in huka hinamona (cinnamon sugar). Check out more bread recipes here.

Videography and photography by Sarah Henderson.

Ingredient Tips:

Light and fluffy fry bread ingredients spread out on a wooden board and a small woven mat.
  • High grade flour: Always use puehu parāoa kounga (high grade flour) in bread recipes for the fluffiest result.
  • Instant yeast: Use īhi horo (instant yeast) in this recipe for efficient rising. If you are using Surebake or Breadmaker's yeast, double the amount. 
  • Sugar: Use huka hāura (brown sugar), huka mā (white sugar), mīere (honey) or marahihi māpere (maple syrup). All of them will work in this recipe.
  • Butter: Use salted pata (butter) or swap it for the same amount of oil.
  • Oil: Use Rice Bran oil or an oil with a high smoke point for the best frying experience.

Expert Tips:

Always give the yeast enough time to activate before adding the dry ingredients. The yeast will float to the top and it will be slightly foamy when it is ready.

Activating the gluten in this parāoa parai (fry bread) dough is what will make the dough light and fluffy once it is fried. I have given you three options to achieve this so however you tackle it. All of them work and as long as the dough is being stretched and pulled in some way, it will work.

Do not add more flour to the dough. I know this is tempting but when the dough is higher in hydration (has more liquid in it), the final product will be light and crispy.

If you are using hand kneading technique, take the time to watch the video first as it is somewhat different to how I usually knead. This is again due to the amount of liquid in the dough but it super fun to do, embrace the sticky goodness.

Heat the noni (oil) to 165 °C before frying. If you don't have a thermometer, test the oil with a wooden spoon. Place the handle in the oil and when bubbles rapid bubbles appear around it, it is ready. If the oil starts over heating, remove from the heat for a minute or so to bring the heat down. As a guide, if one side of the fry bread browns before one minute of being in the oil, it is too hot and may result in the middle being under cooked. Watch it carefully and adjust as you go.

Step by step instructions:

Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.

A close up shot of activated yeast that has risen to the top of the water it is sitting in. It sits in a glass bowl with silver trim around the edge.

1. Activate the īhi (yeast):

Add the miraka (milk), wai wera (hot water) and sweetener in to a large bowl. Stir until the sweetener has dissolved. Sprinkle over the īhi horo (instant yeast) and stir it again with a whisk.

Then leave it for 5 - 10 minutes until the yeast has activated.

The īhi (yeast) has activated when it has floated to the top, like the picture shows.

A close up shot of the wet and dry ingredients being mixed together with a fork in a glass bowl with a silver trim around the edge.

2. Combine the ingredients:

Add the puehu parāoa (flour), pata kua rewaina (melted butter) or noni (oil) and tote (salt) in to the yeast mixture.

Using a bread and butter knife, mix everything together until a rough dough forms.

The dough is sticky in a glass bowl with a silver trim. Hands are working the dough with sticky dough on the fingers.

3. Knead the Light and Fluffy Fry Bread dough:

There are 3 options for activating the gluten in the dough. Choose which one you prefer:

Option 1 - Knead in a Stand Mixer:

Using the dough hook attachment, knead the dough on low to medium speed for 3-4 minutes in a stand mixer. 

Two arms with pink puff sleeves are kneading a dough on a white bench for the Light and Fluffy Fry Bread.

Option 2 - Knead it all by hand (prepare for sticky dough goodness).

Tip the dough on to a lightly floured bench and knead the dough by hand. Watch the video for reference as I use a slightly different style of kneading here.

If you are kneading it by hand, it will be sticky but try not to add extra flour.

Knead for 4 to 5 minutes until the dough is stretchy. You can also keep the dough in the bowl and knead it in the bowl if you prefer. 

A dough is being stretch high in to the air out of a glass bowl with a silver trim. The dough looks stretchy.

Option 3: Hand knead for 1 minute, then stretch and fold.

Tip the dough on to a lightly floured bench and knead it for 1 minute until the dough has come together and starts to get stretchy. 

Return the dough to the bowl and then stretch and fold it. Pull the dough from the side of the bowl, stretch it high in the air and then place it in the middle. Turn the bowl a quarter turn and repeat that process 50 times.

This should take about 2 minutes. Reference the video for a visual aid.

The Light and Fluffy Fry Bread dough is in a glass bowl and the dough has risen above the bowl.

4. The First rise:

Once you have completed one of the methods above i.e, the kneading or stretch and folding, place the dough in a clean bowl.

Cover it with a tea towel and leave it in on the bench. You don't want it in a super hot place or direct heat when the dough is rising as this may cause the yeast to over activate.

Allow the dough to rise for 30 minutes.

The Light and Fluffy Fry Bread dough is being stretched as high as it can go to show the gluten stretch in the dough. It is in a glass bowl with a silver trim around the edge.

5. Stretch and fold the dough:

After 30 minutes of rising, stretch and fold the dough 12 times. Pull the dough from the side of the bowl, stretch it high and place it in the middle. Turn the bowl a quarter turn and repeat that process 12 times. It should only take around a minute to do. Reference the video for a visual aid. 

6. The Second Rise:

Cover with a tea towel, leave it in on the bench and rise again for 30 minutes.

The Light and Fluffy Fry Bread dough is being cut out in to circles with the use of a crinkle cookie cutter. The pre-cut pieces of dough are on a golden tray.

7. Shape the dough:

Lightly oil a bench and tip out the risen dough. Deflate any big bubbles with your hands and then press out the dough until it is 3 cm thick. 

Cut the pokenga (dough) into squares or use a 8 cm cookie cutter to cut out 18 round shapes. Mould any dough scraps back in to roughly 3 cm thick and cut them out, making sure you use all of the dough. 

Pieces of Light and Fluffy Bread dough are placed on a tray, spaced out on brown baking paper. The dough behind it shows that the dough has been cut out with a round cutter.

8. The Short Third Rise:

Spread out the cut pieces out on the bench with around 3 cm of space between each one to allow them to rise. 

Rise them for 10 minutes in the summer months because the yeast tends to be a bit more active. 

Leave to rise for 15 – 25 minutes in the colder months as the yeast is a bit slower to rise. 

The Light and Fluffy Fry Bread is being fried in the oil in a black cast iron pot. The fry bread is golden on top.

9. Fry the Light and Fluffy Fry Bread:

5 minutes before the rising time is up, pour all of the noni (oil) in to a cast iron pan or a pot. I prefer a cast iron pan here as it retains the heat in an even way but use what you have and adjust as you go.

Heat the noni (oil) to 165 °C.

Test one piece of the risen fry bread to gauge if your oil is at the right point. If you the test is a winner, fry four or five pieces at a time for 2-3 minutes on each side. 

Remove them from the noni (oil) and shake off any excess oil before place them on a cooling rack.

A close up a piece of Light and Fluffy Fry Bread that has beeb cut open and is stuffed with Salmon Dip inside. Other pieces of fry bread can be seen on the side.

10. Eat the Light and Fluffy Fry Bread.

I love to eat these with hāmana (salmon), kirīmi tīhi (cream cheese), aniana whero (red onions) and a few greens.

However, many love them with pata (butter) and mīere kōura (golden syrup). You can also roll them in cinnamon sugar like I do with my Chocolate Stuffed Fry Bread.

There are so many ways to enjoy these delicious morsels of fried goodness but they are always at their best when are they still warm and freshly fried.

Feel like more? Check out these

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Naomi Toilalo is at the table laden with baking. There is lamingtons, lemon meringue pie, custard slice and cream buns. She is decorating a cake in front of her and smiling.

DID YOU ENJOY THIS RECIPE?

It would be so awesome if you could please leave a review/comment by clicking the “leave a comment” section at the top of the page. 

I love seeing you all make my creations, so send a whakaahua (photo) or kiriata (video) to my Instagram and show me what you made. Let me know if you have any pātai (questions) too, I would love to help.

A pile of freshly fried light and fluffy fry bread sit on a golden tray.
Print Pin
5 from 7 votes

Light and Fluffy Fry Bread - Parāoa Parai

A light and fluffy fry bread perfect for eating with sweet or savoury!
Course Main Course
Cuisine Bread
Keyword aotearoa recipes, best fried bread recipe nz, best fry bread, fried bread recipe, fried bread recipe nz, fry bread recipe, fry bread recipe nz, maori, maori fry bread nz, matariki recipe ideas, paraoa parai recipe, te reo Māori, whanaukai nz
Prep Time 20 minutes
Cook Time 5 minutes
Total Rising Time 1 hour 25 minutes
Total Time 1 hour 40 minutes
Servings 18 medium parāoa parai (fry bread)

Equipment

  • 1 x Cast iron pan, heavy based pot or a deep fryer
  • 1 x Thermometer (is helpful but not essential)

Ingredients

The Dough - Te Pokenga

  • ½ C (125 ml) miraka (milk)
  • 1 C (250 ml) wai wera (hot water, from the tap)
  • 2 tablespoon huka (sugar, either brown or white) This can also be swapped for maple syrup or honey.
  • 2 teaspoon (6 g) īhi horo (instant yeast or 4 teaspoon (12 g) of Surebake/Breadmakers yeast)
  • 3 ⅓ C (500 g) puehu parāoa kounga (high grade flour)
  • 30 g pata kua rewaina (melted butter, cooled slightly). This can be swapped for the same amount of oil.
  • 1 ½ tsp tote (salt, fine)
  • 1 L noni (oil, rice bran or something similar)

Instructions

Activate the Yeast:

  • Add the miraka (milk), wai wera (hot water) and sweetener in to a large bowl. Stir until the sweetener has dissolved.
  • Sprinkle over the īhi horo (instant yeast). Then leave it for 5 - 10 minutes until the yeast has activated.
    The īhi (yeast) has activated when it has floated to the top, like the picture above.

Combine the Ingredients:

  • Add the puehu parāoa (flour), pata kua rewaina (melted butter) and tote (salt).
    Using a bread and butter knife, mix everything together until a rough dough forms.

Kneading the dough (Pokepoke parāoa) - 3 options to choose from.

  • There are three options for kneading the dough so choose which one you prefer. The main goal is to not add extra flour to the dough to keep it light. So choose the option that will help you achieve that.

Option 1: Kneading in a Stand Mixer

  • Using the dough hook attachment, knead the dough on low - medium speed for 3-4 minutes.

Option 2: Kneading all by hand (prepare for sticky dough goodness)

  • Tip the dough on to a lightly floured bench.
    Watch the video for reference as I use a slightly different style of kneading here. If you are kneading it by hand, it will be sticky but try not to add extra flour. Knead for 4-5 minutes.
    You can also keep the dough in the bowl and knead it in the bowl if you prefer.

Option 3: Hand knead for 1 minute, then stretch and fold.

  • Tip the dough on to a lightly floured bench and knead it for 1 minute until the dough has come together and starts to get stretchy.
    Return the dough to the bowl and then stretch and fold it. Pull the dough from the side of the bowl, stretch it high and place it in the middle. Turn the bowl a quarter turn and repeat that process 50 times. This should take about 2 minutes. Reference the video for a visual aid.

The First Rise:

  • Once you have completed one of the methods above i.e, the kneading or stretch and folding, place the dough in a clean bowl. Cover with a tea towel and leave it in on the bench.
    Note: You don't want it in a super hot place or direct heat or the yeast will over activate and weird things can happen.
  • Rise for 30 minutes.

Stretch and Fold the Dough:

  • After 30 minutes of rising, stretch and fold it 12 times.
    Pull the dough from the side of the bowl, stretch it high and place it in the middle. Turn the bowl a quarter turn and repeat that process 12 times. Reference the video for a visual aid.

The Second Rise:

  • Cover and rise again for 30 minutes.

Shape the dough:

  • Lightly oil a bench and tip out the risen dough. Deflate any big bubbles with your hands and then press out the dough until it is 3 cm thick.
  • Cut the pokenga (dough) into squares or use a 8 cm cookie cutter to cut out 18 round shapes. Mould any dough scraps back in to roughly 3 cm thick and cut them out, making sure you use all of the dough.

The Short Third Rise:

  • Spread out the cut pieces out on the bench with around 3 cm of space between each one to allow them to rise. 
    Rise them for 10 minutes in the summer months because the yeast tends to be a bit more active. 
    Rise them for 15 – 25 minutes in the colder months as the yeast seems to be a bit slower. 

Fry the Fry Bread:

  • 5 minutes before the rising time is up, pour all of the noni (oil) in to a cast iron pan or a pot.
    Note: I prefer a cast iron pan here as it retains the heat in an even way but use what you have an adjust as you go.
  • Heat the noni (oil) to 165 °C.
    If you don't have a thermometer, test the oil with a wooden spoon. Place the handle in the oil and when bubbles rapid bubbles appear around it, it is ready.  
    My stove top has the highest heat of 9, I heat the oil on number 8 and turn it up or down according to how hot the oil seems.
  • If the oil starts over heating, remove from the heat for a minute or so to bring the heat down. If you don't have a thermometer, eye ball it.
    As a guide, if one side of the fry bread browns before a minute of being in the oil, it is too hot and may result in the middle being under cooked.
  • Test one piece of the risen fry bread to gauge if your oil is at the right point.
    If you the test is a winner, fry four or five pieces at a time for 2-3 minutes on each side.

Eat and Enjoy:

  • Remove them from the noni (oil) and shake off any excess oil before place them on a cooling rack. Eat them as you wish and let me know how you enjoy eating them!
    I love them with hāmana (salmon), kirīmi tīhi (cream cheese), aniana whero (red onions) and a few greens.

Notes

Tips for frying:
You want the oil to reach 160 degrees celsius. If you don't have a thermometer, test the oil with a wooden spoon. Place the handle in the oil and when bubbles rapid bubbles appear around it, it is ready.  
My stove top has the highest heat of 9, I heat the oil on number 8 and turn it up or down according to how hot the oil seems. 
If the oil starts over heating, remove from the heat for a minute or so to bring the heat down. If you don't have a thermometer, eye ball it. 
As a guide, if one side of the fry bread browns before one minute of being in the oil, it is too hot and may result in the middle being under cooked. 
Test one piece of the risen fry bread to gauge if your oil is at the right point. If you the test is a winner, fry four or five pieces at a time for 2-3 minutes on each side.

More Bread - Parāoa

Reader Interactions

Comments

  1. Tess

    5 stars
    So yum!! Just made these, so delicious and a very easy to follow recipe! Kids inhaled them hot with butter! Going to try your coconut buns next 😋 thankyou!

    Reply

    • Naomi Toilalo WhānauKai

      Tess, that makes me so happy! How good are they and yay, I just know you will love the Pani Popo too!

      Reply

  2. Miranda Shackell

    5 stars
    Amazing golden fluffy pillows of deliciousness 🙌

    Reply

    • Naomi Toilalo WhānauKai

      I couldn't have come up with a better way to describe them if I tried! Thanks so much Miranda!

      Reply

      • Taryn Jasmin Patrix

        5 stars
        This is an amazing recipe ! Being south african it reminds us of Vetkoek but brings a little of our New Zealand journey to our home too.

        Reply

  3. Taryn Jasmin Patrix

    5 stars
    This is an amazing recipe ! Being south african it reminds us of Vetkoek but brings a little of our New Zealand journey to our home too.

    Reply

    • Naomi Toilalo WhānauKai

      That is so beautiful. Yes, so many cultures have their own version of fry bread and different techniques aye, that is so cool. So glad you enjoyed this version too.

      Reply

      • Ruta

        5 stars
        This recipe is so easy to follow and the bread came out so beautifully. My husband and I enjoyed them with jam after dinner. Thank you so much Naomi for this recipe, the best Maori bread I've ever tasted ****

        Reply

        • Naomi Toilalo WhānauKai

          Kia ora - wow, that is such an amazing review to read, thank you much Ruta! With jam sounds perfect. So glad you and your hubby enjoyed them!

          Reply

  4. Tarnz Natana-Weller

    Kia ora e hoa, I'm not a great baker! In fact, everything I make is either burn't, hard, and flat. I thought I'd give your recipe a go much to the displeasure of my whānau who are usually the taste testers to my disasters. Far out, you made me a rock star in the kitchen : ) I've been asked to make more today. Thank you for your easy to follow recipe and the video too!

    Reply

    • Naomi Toilalo WhānauKai

      Kia ora Tarnz, wow this is the coolest feedback. I am so glad that this recipe was a hit with all your whānau and you were a rockstar in the kitchen. That is so epic. Ngā mihi nui, Naomi

      Reply

  5. Teneil

    5 stars
    What a beautiful beautiful dough this was to work with. The result? The fluffiest softest frybread I’ve ever made. I will continue to use this recipe for the rest of my life lol I sound dramatic but it’s that good. Last night I made another batch and used a smaller cookie cutter and added half a teaspoon of choc chips to the centre and rolled them up. Tossed in icing sugar after the fry and they were delicious. Thankyou for this.

    Reply

    • Naomi Toilalo WhānauKai

      Tēnā koe Teneil, what a fantastic review to read. That is so awesome to hear how much you loved it and I love your remix of the recipe too. Ngā mihi, Naomi

      Reply

  6. Tere

    5 stars
    Pretty neat recipe! My cuzzie keeps bragging about his fried bread being unbeatable 🤦‍♂️ I'll give yours a try and will hopefully shut him up 😂

    For a snack I just eat it with butter strawberry jam or golden syrup with a hot mug of tea, if I'm feeling especially cheffy and connoisseurish, I'll make some raw fish, palusami or a hot beef stew 🍲

    Bookmarked!

    Thanks for sharing.

    Reply

    • Naomi Toilalo WhānauKai

      Ha ha love this - the fry bread recipes are always in contention aye. So stoked you enjoyed this one and I love all the combinations you have - they all sounds delicious.

      Reply

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