Add the miraka mahana (warm milk), wai (water) and huka hāura (brown sugar) in to a large bowl. Stir until the huka (sugar) is dissolved.
Sprinkle over the īhi tere (instant yeast) and stir with a whisk. Activate the yeast for a few minutes (it should rise to the top and look slightly foamy).
Add the 2 cups of puehu parāoa (flour) and noni (oil) in to the activated yeast mixture. Stir with a whisk until smooth. Cover with a tea towel and leave to rise for 20 minutes.
Add the remaining 1 ¼ C puehu parāoa (flour) and tote (salt) in to the bowl. Mix until all the flour is incorporated in to the dough. I do this with a knife first and then bring it together with my ringaringa (hands).
Once combined, stretch and fold the dough 30 - 40 times in the bowl. Take a piece of dough from the side of the bowl and lift it high and press it in the middle, turn the bowl a ¼ turn and repeat the pattern. Each time you do a ¼ turn, it is 1 count. Refer to the video for a visual aid.
Cover again and leave the dough to rise for 1 hour and 15 minutes.
Once risen, gently tip the dough on to a table. Cut into 12 equal squares using an oiled knife.
Take a piece of dough, place three pieces of tiakarete (chocolate) in the middle. Fold in the dough and pinch the seams.
Place it on an oiled tray to rise as you repeat the pattern, making 12 in total. Make sure each piece has enough room to rise on the tray.
Cover with a tea towel and rise the fry bread for 40-45 minutes.