A traditional Maori favourite, fry bread is made from a simple batter, without yeast, but with flour and baking powder, salt and water. The dough is cut into the desired size and, as the name suggests, it is then deep fried. Fry bread can be made sweet with the addition of sugar, depending upon whether it is to be served alongside savoury dishes or topped with butter and jam or golden syrup. It is important not to over-mix the dough which will become flat and tough. The Navajo Indians in the USA make a similar bread. For more see Peter Gordon's guide to Maori foods and indigenous ingredients.