Parāoa Parai (Fry Bread) has come to be a much-loved Māori delicacy that is often served at hākari (feasts) on the marae, festivals, Matariki and Waitangi celebrations, with boil up or hāngī, or paired with some creative variations of sweet or savoury toppings.
Fried bread is a staple found in various cultures globally. Parāoa parai, New Zealand's own version, connects us to other indigenous communities who have their own adaptations. For instance, Native Americans have their fry bread, which emerged under the pressures of colonisation, South Americans enjoy sopapillas, Punjab's bhatura, South Africa's vetkoek (literally 'fat cake'), Hungary's lángos, sfenj in northwest Africa, Bannock in Canada (with Scottish origins ), China's breakfast youtiao (油条), and the Dutch oliebol to name a few. The culinary tradition of frying bread spans continents, highlighting the universal love for this comforting food among cultures.
Although there is constant debate around the name of these crunchy clouds of heaven (Fry Bread vs Fried Bread), we can all agree that they are dangerously delicious. It is important to recognise that while fry bread holds a significant place in contemporary Māori cuisine, it does not originate from the traditional diets of our tūpuna (ancestors). It was first introduced to Māori in the 19th century following the arrival of European settlers. The bread was initially adopted due to the introduction of wheat flour and baking powder to the Māori diet, ingredients that became accessible through European trade. Ruatara, a Ngāpuhi rangatira, was among the first to plant wheat as a crop in New Zealand in 1813 (source: Te Ara & NZFMA). The traditional method of making parāoa parai typically involved baking powder, flour, water, sugar, and salt, and fried in lard or dripping. Using baking powder as the leavening agent gave it a denser, scone-like texture. This method is still widely used, however, using yeast instead of baking powder is becoming popular due to producing a lighter, fluffier texture reminiscent of more conventional bread.
Our famous fry bread recipe was first shared before the August lockdown 2021 in Aotearoa — and since then thousands of kiwis have tried and tested it and given the big tick of approval! It is an easy-to-follow recipe that will give you perfect results every time. Crispy and golden brown on the outside, and fluffy on the inside. Trust me, you'll want to save this recipe to your favourites, it's a winner! Just be prepared to be the designated fry bread cook in your whānau after you share your first batch. My only rule if you make this recipe is to make extra every time so you can bless a neighbour, kaumātua (elder), or someone who lives alone with a small batch.
Don’t forget to tag us @maimoa.creative when you give this recipe a crack 👩🏽🍳
Level up your fry bread game with Aotearoa’s Top 10 Fry Bread Toppings, voted by the people.
Download our printable Step-by-Step Guide — a simple, visual walkthrough perfect for keeping on the bench while you cook, especially with tamariki or in the classroom.
There’s also a digital download of the illustrated recipe design available — perfect for framing and displaying in your kitchen at home.
