Ingredients for Paraoa Parai:

5 Cups of standard white flour
5 teaspoons of baking powder
1/2 teaspoon sugar
1/2 teaspoon salt
1 1/2 Cups of luke warm water
Cooking Oil
An electric frying pan or a deep pot

Ingredients for Rewena Bread:

2 Cups plain flour
3 medium slices potato / kumara
1 tsp sugar

5 Cups plain flour
1 tsp salt
1 tsp baking soda
Rewena (per above)

Paraoa Parai:

Put all the dry ingredients into a bowl and mix together. Make a well in the middle and gradually add the water. Stir together with a knife.

When the mixture starts looking like dough tip it onto a floured bench.

Knead the dough just a little until the dough develops a smooth texture. Roll the dough out to a thickness of about 6cm. Cut into slices, much like scones, pricking each one with a fork.

Heat a pot of oil or fat. Canola oil or grape seed oil is fine, and a lot less fattening.

For best results deep fry the bread in very hot oil. Add the cut dough shapes, turning as they brown. N.B. If the oil is not really hot then the floaters will not raise very well.

Rewena Bread:

Boil slices of potato / kumara with 1 cup of water until soft. Cool to lukewarm and mix in the flour and sugar to a paste. Cover and stand in a warm place until the mixture has fermented.

Sift flour and salt into a bowl and make a well in the centre. Fill with Rewena and sprinkle baking soda over the top. Combine and knead mixture for about 10 minutes, adding a little water if the mixture is too firm. Shape into loaves or place the mixture into greased loaf tins. Bake at 450F (230C) for 45-50 minutes.