Light and Fluffy Fry Bread

Fry Bread – Parāoa Parai

There are so many techniques and styles when it comes to making parāoa parai (fry bread). For anyone who doesn’t know what it is, it is simply fried dough that is often served along hāngi (traditional Māori food that is cooked in the ground). 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 of some of the recipes that I have tried is that it can be quite a tough dough and the texture can be a bit chewy. Therefore, I was determined to make a version that is light and fluffy and in my humble opinion, this recipe delivers! I originally created this parāoa parai (fry bread) recipe for Kāpiti Ice cream last year and we filled them with their delicious ahikirīmi (ice cream). However, you can also eat them with savoury food as well, they are a perfect side dish to a hearty chicken soup or split open and filled with your favourite sandwich fillings. How would you eat them? Now is your time to figure that out. Nā, me mahi parāoa parai tātou – so, let’s make fry bread!

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5 from 2 votes

Light and Fluffy Fry Bread – Parāoa Parai

A light and fluffy fry bread perfect for eating with sweet or savoury!

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Prep Time 20 minutes minutes

Cook Time 4 minutes minutes

Total Rising Time 1 hour hour 15 minutes minutes

Servings 18 medium parāoa parai (fry bread)

Ingredients

The Dough – Te Pokenga

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

Instructions

The Dough – Te Pokenga

• Add the miraka (milk), wai wera (hot water) and huka (sugar) in to a large bowl. Stir until the huka (sugar) has dissolved.
• Sprinkle over the īhi horo (instant yeast). Stir and leave for 5 minutes until the yeast has activated. Make sure the yeast has floated to the top.
• Add the puehu parāoa (flour), pata kua rewaina (melted butter) and tote (salt). Stir 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 too much 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 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 too much extra flour.

  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 – Te Whakatipu Tuatahi

• Once you have completed the kneading, place the dough in a clean bowl. Cover with a tea towel and leave it in on the bench. You don't want it in a super hot place or direct heat.
• Rise for 30 minutes.

Stretch and Folding 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.
• Cover and rise again for 30 minutes.

Fry the Fry Bread – Paraitia te Parāoa Parai

• 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.
• Spread out the cut pieces out on the bench with enough room for rising.

  Rise them for 10 minutes in the summer months.

  Leave to rise for 15 minutes in the colder months.
• 5 minutes before the rising time is up, pour all of the noni (oil) in to a cast iron pan or a pot.
• Heat the noni (oil) to 165 °C.

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

  Eat as you wish and let me know how you enjoy eating them!

Video