Parāoa Parai | Māori Fried Yeast Bread

Combine the flour, yeast, and sugar in a large bowl. Add the warm water and 20 ml oil and mix until the dough comes together. Sprinkle in the salt and knead on the counter for 10 minutes. The dough should be smooth and elastic; when pressed with a finger, the indentation should slowly spring back. Transfer to a lightly oiled bowl, cover, and leave in a warm place to rise.

Turn the risen dough onto a floured counter. Without punching it down, press it with your palms into a 32 × 32 cm square, 2 cm thick. With a sharp knife, cut a 4 × 4 grid to make 16 squares, each 8 cm wide. Cover the squares with a clean towel and let them rest.

Pour the oil into a deep, wide pot to a depth of at least 6 cm. Heat over medium-high to 175°C / 345°F. If you do not have a thermometer, drop in a small piece of dough: the oil is ready if it rises to the surface in 2–3 seconds and bubbles around the edges. If it sticks to the bottom, the oil is too cool.

Fry the squares four at a time, lowering them into the oil away from you. They will puff and turn golden underneath in 2–3 minutes. Turn them with tongs and fry the other side for 2 minutes. Bring the oil back to 175°C / 345°F between batches. If it starts to smoke, lower the heat.

Transfer the bread to a wire rack or a tray lined with paper towels. When split in half, the inside should be dry and airy. If you see wet dough, fry the next batch for an additional half minute. Serve warm.