Māori Fry Bread

Chef Tips

Use oil on the bench, not flour

A light film of oil on the workbench stops the dough sticking so you can work it. You don't want to use flour as it burns almost immediately in 180°C oil, and once it does it sits in the oil for the rest of the batches and you can taste it on the bread.

Give them room in the pot

The dough expands as it fries, so don't overcrowd your pot! Too many pieces at once and the oil temperature falls, the bread absorbs oil instead of puffing, and you get something heavy and greasy. Two or three at a time in a domestic pot is usually right.

Storage

Fry bread is at its best within minutes of coming out of the oil, so only cook what you’re going to eat. Leftovers keep in an airtight container for a day and I would reheat them in a hot oven for a few minutes rather than a microwave, which turns them chewy. The raw dough can sit covered in the fridge overnight after its rise, then come back to room temperature before you roll it out.

FAQs

What do you serve it with? Sweet or savoury? It’s often eaten with a boil-up or creamy pāua to soak up the sauce. Golden syrup and salted butter is my favourite way to eat it. Beyond that, use it for garlic bread, split it as a burger bun, have it with jam or honey for breakfast, or turn it into an ice cream sandwich.

Where does fry bread come from? Parāoa parai originated in New Zealand in the 19th century, after European settlers introduced wheat flour to the indigenous Māori population. It’s now a staple at gatherings and at home, and offering it to guests is a quintessential act of hospitality in New Zealand.

Do I need a deep fryer? No. A large heavy pot or a deep frying pan works, as long as the oil is deep enough for the dough to float. Fill the pot no more than halfway so it has room when the oil bubbles up, and use a thermometer to hold it at 180°C.