25 August 2024

Fry Bread

WRITER: JANE & PAUL RANGIWAHIA (BOTH TARANAKI, NGĀTI RUANUI)

ILLUSTRATOR: PAUL RANGIWAHIA

PHOTOGRAPHER: JAE FREW

Kāuta Taiwhenua. Provincial Kitchen.

If you haven’t tried fry bread, you absolutely need to. We love to have friends over for morning tea when we’re at the beach! I make up double batches and set them out on the table with lashings of golden syrup, jam (of any description) and whipped cream, along with pots of tea and coffee. Everyone sits around and digs in till absolutely nothing is left. My dad’s favourite way to eat it (he says he learnt this method when he was a kid at the marae!) is to take a knife, make a cut through the middle, get some butter in there and squirt golden syrup inside. Perhaps not so good if you’re on a diet, but hey, it’s a special way to share a morning with friends sitting around and chatting away.

INGREDIENTS

Serves 8

3½ cups self-raising flour
½ teaspoon salt
cold water, to mix
oil (vegetable or canola), for frying
golden syrup, to serve
jam, any variety, to serve
250 millilitres cream, whipped to soft peaks

METHOD

In a large bowl, measure the flour, then add salt. Gradually add enough cold water to make a soft dough and mix through with a wooden spoon. Don’t over-mix, as this will cause the bread to become stiff and flat.

Turn out dough onto a lightly floured surface and push or roll dough out to 1.5-centimetre thickness.

Cut into the desired size, then place each piece into the preheated hot oil and fry till golden on both sides and double the size.

Remove to a big bowl lined with a clean tea towel, and cover the fry breads to keep warm while the remaining ones cook.