Paraoa Parai Fried Bread Recipe 385

FRY BREAD I

Steps:

• Combine flour, salt, and baking powder. Stir in 1 1/2 cups lukewarm water. Knead until soft but not sticky. Shape dough into balls about 3 inches in diameter. Flatten into patties 1/2 inch thick, and make a small hole in the center of each patty.
• Fry one at a time in 1 inch of hot shortening, turning to brown on both sides. Drain on paper towels.

REWENA PARAOA (MAORI BREAD)

Steps:

• These instructions assume you have warm, humid, sunny weather, you will have to take the additional steps in the recipe description!
• To make Rewena starter, Peel, slice and boil potato in 1 cup of water to mashing consistency.
• Mash potato thoroughly with any remaining water in pot & set aside.
• When lukewarm add flour and sugar, mix to a fairly firm texture. Mixture should be a dough-like resemblance.
• Cover and leave in a warm place to prove/ferment, ideally outside if it is warm and humid, if not somewhere warm inside.
• It is ready when it bubbles and begins to rise. If this does not do this on the first day, feed it as with colder weather.
• Pre-heat oven to 200c.
• Grease and lightly flour 2 Baking Trays (Pizza Trays are ideal) or 2 medium size (approx 20cms in diameter) Round Baking Tins and/or Loaf Tins- set aside.
• In a large bowl sift flour and salt and make a well in the centre, pour in all of the Starter Plant and sprinkle baking soda over starter plant.
• Mix ingredients until combined adding extra water if required.
• Turn out onto floured bench and knead lightly for approximately 10 minutes.
• With the remaining dough, split in 1/2 and shape into baking tins or onto trays.
• Bake in pre-heated over for approximately 30-40 minutes or until golden.
• Turn out of trays, slice and eat hot with butter.
• Leftover Rewena is best covered with a clean damp tea-towel to maintain freshness.

FRIED BREAD

Steps:

• Mix flour and baking powder. Add water to make a soft dough. Pat dough out on a sheet of plastic wrap to about 1/2" thick.
• Heat up about 1/4" of oil or lard to medium heat in a cast iron or non stick pan.
• Cut dough into about 9 biscuits.
• Fry on one side until brown. Flip and cook about 2-3 minutes more. Test for doneness by flaking the side of a biscuit with a fork. If it seems dry inside it is done.
• Serve with butter and jam. Can also be napped with gravy and served with stewed hamburger and onions.