Jennifer Brennan

Paraoa

Preparation info
    • Difficulty

      Easy

Appears in
Tradewinds & Coconuts: A Reminiscence and Recipes from the Pacific Islands
Tradewinds & Coconuts

By Jennifer Brennan

Published 1997

  • About

Ingredients

  • The rewena Starter from above, allowed to return to room temperature
  • 5 cups of unbleached white flour (plus additional flour for kneading)
  • ½ cup

Method

  1. Pour the Starter into a large, non-reactive mixing bowl. Gradually stir in 1½ cups of the flour and ¼ cup of the milk. Beat vigorously for about 1 minute.
  2. Add the salt, baking powder, 1 more cup of flour and the remainder of the milk. Stir to thoroughly combine all the ingredients into a dough. Place a clean tea towel moistened with hot