Maori Bread - Paraoa Takakau Version 1

Photo - Maori Bread almost cooked

INTRODUCTION -

This recipe allows the Takakau to be cooked in an oven and/or wrapped and carefully placed directly into the hot embers of an outdoor fire.  When cooked through simply remove the burnt crust before eating.  As to Version I this recipe is also quick and easy to make and delicious served hot or cold with Maori Kai - Porkbones and Puha etc and/or Casseroles, Stews or even on its own as a supper with a cup of tea, butter and jams or dripping with golden syrup. Because there are no additives and preservatives in Maori Breads the shelf life is limited so it is best to eat within a day or 2.

INGREDIENTS:

• Flour - 2 Cups

• Salt - Pinch

• Water or Milk

• Baking Powder (Optional).  1 tsp of Baking Powder per Cup of Flour

METHOD:

• Pre-heat oven to 200c (400F)

• Sift flour, salt and optional baking powder.

• Add water or milk and mix to a sticky consistency.

• Shape with as little handling as possible into a severe 20 x 10 cm (4x 2 in).

• In place of the severe either wrap in tin foil and carefully place into embers or place on a hot lightly floured oven tray and bake for approximately 30 mins or until golden brown.

Serve hot and/or allow to cool.  Leftovers when cooled can be covered with a damp tea-towel and/or stored in an airtight container.