In this video, I will show you, How to Make Spelt Maōri Fried Bread (Paraoa Parai) in honour of my friend Kel and her culture. The recipe is her mum's that I have tweaked it Sue Maree P style using white spelt flour. An easy dough recipe with fast yeast that is shallow fried (slightly healthier than deep-fried) for a few minutes on either side. The traditional way to eat this bread is with butter and golden syrup. We also enjoy eating this bread with curry. Before sampling Paraoa Parai, I thought this bread would taste oily. But once cooked then rested, it's one of the best-tasting fluffy bread recipes I have ever made. Imagine a crispy outside and soft centre. I love watching the transformation of this dough in the pan to be a fluffy morsel. My recipe is for two. I would recommend eating this bread immediately. However, we have successfully toasted leftovers the following day.
What does Paraoa Parai mean?'
Paraoa' is the word for flour in Maori 'Parai' is the word for fry
Takes = 10 minutes mixing and 60 minutes resting
Makes = 8 small pieces (depending on the size)
- White Spelt Flour (or your choice) – 300g (2 cups + 2 tablespoons)
- Warm water – 250ml (only adding a little at a time)
- Sugar – 1 teaspoon
- Salt – 1 teaspoon
- Quick dried yeast – 1.5 teaspoon
ADD sugar to the warm water, stir to dissolve.
WHISK flour and salt
POUR 3/4 sugar water mixture. Sprinkle over yeast. Then knead on low with your hands or on a stand mixer with a dough hook, unit it comes together. Add balance of water a little at a time then mix on medium for a few minutes. Do not over knead. Spelt flour only requires 3-5 minutes. Add a little oil or flour to your hands to gently form a ball. Add flour or oil back into the bowl, then covered with plastic wrap or a damp cloth and rest in a warm spot for 45 to 60 minutes until doubled in size. (the timing will depending on the temperature of the room and the weather).
PREHEAT heavy based fry pan with a little oil (your choice) on a medium heat.
ADD a little oil or flour to your bench or large bread board. Gently knead and knock out any large bubbles then with a rolling pin gently roll out dough to a 2cm (3/4") thickness and cut 6cm squares or triangles or circles. (Kel's grandma's tip). I found the circles worked best for me. With a spatula gently lift the dough and place in the hot fry pan. Cook for at least 2 minutes either side until crispy and golden. You may need to cook on the sides too. Rest on paper towel and serve warm with butter and golden syrup (the traditional way).