Faraoa funpana is a Rotuman fried bread from the University of Hawai’i Rotuma recipe archive, where it is described as easy to make, quick to cook, and best eaten warm on the same day. It gives the site a clearer Rotuman bread recipe instead of another generic island dough page.
If you enjoy this style of Pacific cooking, you may also want to try taro rolls, pani popo rolls.
Ingredients
- 4 cups flour
- 1 sachet dried yeast
- 4 tablespoons sugar
- 1 teaspoon salt
- 2 dessertspoons butter or margarine
- Warm water as needed
- Oil for deep frying
Instructions
- Sift the flour, salt, and yeast into a mixing bowl.
- Mix in the sugar, then rub in the butter or margarine.
- Add enough warm water to make a pliable dough and knead until smooth.
- Let the dough rise until roughly doubled, then punch it down and roll it out.
- Cut into pieces and deep fry until golden on both sides, then drain and serve warm.
Helpful Tips
- Keep the oil hot enough to brown the bread without burning it.
- This bread is best the day it is made.
FAQ
Can faraoa funpana be filled before frying?
Yes. The Rotuma source notes that mashed banana, jam, or other fillings can be enclosed in the dough before frying.
Can it be made savory?
Yes. You can omit the sugar and use a savory filling instead.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 421 kcal |
| Fat | 12.2 g |
| Saturated Fat | 1.5 g |
| Carbohydrates | 85 g |
| Protein | 24.5 g |
| Sodium | 342.6 mg |
| Cholesterol | 5.3 mg |
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