MbejúCassava Starch and Cheese Flatbread
A rustic skillet flatbread with cassava starch and cheese, known for its speckled crust and tender, slightly crumbly interior. It is cooked on the stovetop rather than baked, making it a fast and satisfying savory snack.
Prep
15m
Cook
12m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
- 300gTapioca Starch
- 220gParaguay Cheese (grated)
- 90gSalted Butter (softened)
- 120mlWhole Milk
- 4gSalt
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Mix the tapioca starch and salt in a bowl.
- 02
Rub in the salted butter until the mixture looks sandy with a few small clumps.
- 03
Add the Paraguay cheese and mix well.
- 04
Drizzle in the whole milk and stir just until the mixture holds together when pressed.
- 05
Heat a heavy skillet over medium heat.
- 06
Spread the mixture into the skillet in an even layer, pressing gently so it holds without becoming compacted.
- 07
Cook until the underside is deeply spotted and crisp.
- 08
Turn carefully with the help of a plate or wide spatula, then cook the other side until set and lightly crisp.
- 09
Cut into wedges and serve hot.
Ratings & Reviews
Log in to rate and review this recipe.