OUR MATARIKI FEAST - FRY BREAD (parāoa parai)

OUR MATARIKI FEAST

As the winter stars rise once again, we honour Matariki. 

I am reflecting, rejoicing and reconnecting with past and present.  I am celebrating the present and thankful for all that I have, grateful for the seasons that have passed and looking forward to productive seasons ahead.  

Food plays an important role during Matariki. It is about coming together around the table, bringing whānau and communities together.  Rolling up our sleeves, cooking heartfelt kai and bringing the joy of Matariki into every home. 

This year I am bringing my own twist to the table, blending old and new.

I have been asking around to see what kai holds the most meaning for people.  Without a doubt, boil ups, hāngi, kaimoana were definitely the most nostalgic and popular.  I got some fantastic ideas like cooking hāngi style for your whānaui using a slow cooker.  Making batches of fry bread and steamed puddings with recipes handed down for us all to enjoy.

FRY BREAD (parāoa parai)

I was kindly given this recipe to share and enjoy.  Fry (fried) bread is light and fluffy and is so good it can be simply enjoyed warm with butter.  It is also the perfect bread to mop up leftover sauce which is why I highly recommend making a big batch so you have plenty to share as it is very difficult to eat just one.

Preparation time - 1.5 hours

Cooking time - 20 minutes

Skill - easy

Makes 12-15

Ingredients

1¾ cup warm water

1 Tbsp active dried yeast

1 Tbsp sugar

4 cups flour

1 ½ tsp salt

3 Tbsp neutral oil, plus extra for greasing

Oil for frying (vegetable)

Method

Place the warm water into a small bowl, sprinkle over the yeast and sugar and stir lightly. Let sit until the yeast blooms (goes frothy).

In a larger mixing bowl add the flour and salt, stir to combine.

When the yeast is ready add to the dry ingredients along with the oil.

Combine the ingredients well, turn out and knead for a couple of minutes.

Lightly grease a bowl, add the dough, cover with a warm damp cloth and place in a warm place until doubled in size.

Once the dough has doubled, turn out onto a lightly greased workbench.

Lightly press out the dough and divide into squares (12-15 approx)

Add enough oil to a deep sided fry pan or saucepan so it is about 2-3 cm deep.

When hot, cook the dough in batches until golden on each side, drain on kitchen paper.