Fry Bread: The Ultimate BBQ Sidekick

While it might not be the first thing you think of when you fire up the grill, Fry Bread (Paraoa Parai) is the ultimate barbecue sidekick. Whether you’re using it to mop up juices, swapping out a standard burger bun for something more substantial, or serving it as a crowd-pleasing snack, these golden pillows are a guaranteed hit.

I am sharing a cherished family favourite designed to be shared with friends and whanau. It’s a simple craft to master and incredibly rewarding, quite simply, fry bread is soul food at its finest. Let’s crack on!

• Prep time: 1 hour (including proving)

• Yields: 8 large pieces

The Ingredients:

The Starter:

• 1 Tbsp Standard flour

• 1 Tbsp White sugar

• 1 Tbsp Active yeast

• 1 Cup Cold Milk

• 1 Cup Hot water

The Dough:

• 4 Cups Standard flour (plus a little extra for dusting)

• Canola oil for frying

The Method:

1. Activate the Yeast

In a bowl, combine the first measure of flour and sugar with the milk and hot water. Stir until combined, then sprinkle in the active yeast. Set this aside for about 10 minutes. You’re looking for the mixture to bubble up and take on a soft, sponge-like appearance, this means your yeast is alive and hungry!

2. Mix and Knead

Place the 4 cups of flour into a large mixing bowl. Create a well in the center and slowly pour in your yeast mixture. Gently fold together until a dough forms. Knead lightly until smooth; if the dough feels too “wet” or sticky, add a tablespoon of flour at a time until it’s easy to handle.

3. The First Rise

Cover the bowl with a clean damp cloth and leave it in a warm spot for 45 minutes. The dough should double in size, becoming light and airy.

4. Shape and Proof

Turn the risen dough onto a lightly floured surface and roll it out to a thickness of 2cm. Using a sharp knife, cut the dough into squares (roughly 6cm x 6cm). Let these sit and proof for another 15 minutes to ensure maximum fluffiness.

5. The Golden Fry

Heat approximately 4cm of canola oil in a large electric frying pan or heavy-based pot to 175°C. Gently lower the dough portions into the oil (do not over crowd the pans, cook in batches need be). Fry for about 5 minutes, turning halfway through, until both sides are a deep golden brown.

6. Rest and Serve

Remove the bread and place it on a wire rack. Let them rest for 5 minutes, this allows the steam to settle inside, creating that perfect interior texture. Serve hot as a side with any meal, soups or as a treat with melted butter, plum jam and a hot cuppa!

 

Simply delicious – enjoy!

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