To uncover the secrets of New Zealand cuisine, Rewena bread is a must-try. This fascinating flatbread, made from fermented potato dough, offers a glimpse into MÄori culture. Once a staple food, it has transformed into an essential delicacy of traditional hangi feasts. Baked in the earth, Rewena bread combines ancestral know-how with local ingredients, telling the story of Aotearoa — the land of the long white cloud. Just one bite is enough to taste the soul of New Zealand.
Find more information about New Zealand, click here.
Ingredients
- 500 g flour
- 5 g salt
- 5 g sugar
- 225 g boiled and mashed potatoes
- 470 ml warm water
- 120 ml starter (called Rewena in the MÄori language)
Instructions
- In a large bowl, mix the flour, salt, and sugar.
- In another bowl, mix the mashed potatoes and warm water until smooth.
- Add the starter to the potato mixture and stir well.
- Pour the potato mixture into the flour mixture and stir to form a dough.
- Knead the dough on a floured surface for 10–15 minutes.
- Place the dough in a greased bowl, cover with a cloth, and let it rest in a warm place for 6–8 hours.
- Preheat the oven to 220°C (428°F).
- Punch down the dough and shape it into a round loaf.
- Place the loaf on a greased baking sheet and let it rise for another 30 minutes.
- Bake the bread for 35–40 minutes, or until golden brown.
