Takaku Bread

Flour and water are the key ingredients when preparing this traditional Māori bread called takaku. While no baking powder or any other type of rising agent is used in the dough, it is, nevertheless, often added along with milk in order to develop a softer and lighter consistency. The bread loaf is usually round, sometimes adorned with lines on the surface reminiscent of a cartwheel, which is why it is commonly referred to as cartwheel bread. Takaku bread can be enjoyed right out of the oven or chilled, and it is usually accompanied by butter, jam, syrup, and a cup of tea on the side. It is also often eaten with a traditional Māori boil-up or hangi.