Fry Bread

Simplicity is key - this phrase has embodied itself in this doughy goodness that has lined the pukus of New Zealanders for centuries. Fry bread (commonly mistaken for fried bread) likens to that dodgy BYO you reluctantly go to every weekend - it looks suspicious but always tastes so fucking good. 

Fry bread provides a quick and cheap greasy fix - for just a fraction of the price. The student cohort needs to adopt this ancient cooking method for the small cost of a few extra kilograms this summer. 

Let’s set the record straight, I know none of you can really cook, and that’s fine. Embrace your incompetence, whip out your stirring spoon, pull out the flour you haven’t used in six months and be prepared to enjoy a culinary masterpiece you never thought you could achieve. 

Ingredients:

3 ½ cups of flour 

½ teaspoon of salt 

1 tablespoon of baking powder

1 ½ cups warm water

Method:

Chuck flour, baking powder and salt in a large mixing bowl. Gradually add water until the mixture holds its shape in a ball (try not to overmix as this can cause flat fry bread). 

Remove dough from the bowl and place onto a lightly floured bench. Roll to a 2cm thickness and cut into 6x6cm squares - or whatever looks good to you. 

Heat a medium size pot of oil to 165°C. 

Gently place dough in the hot oil and cook until golden brown or double the original size. 

Once cooked, remove from oil and drain on a paper towel. Allow to rest for five minutes before serving. 

This is the fun part - break open your golden masterpiece and lather the insides with whatever toppings you have left in your pantry. I suggest golden syrup, butter or jam - or even better, all three at once. 

Have a nap - there’s no doubt you’ll be in a happy food coma once you’ve gotten through 10 of these.