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Mbeju (Paraguayan Cheese Flatbread)
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Delicious Paraguayan cheesy flatbread made with grain-free cassava flour by Chef John.
Ingredients:
2cups cassava flour
0.5 teaspoonkosher salt
1pinchcayenne pepper
4tablespoons cold butter, cut into cubes
4ounces freshly gratedmild Cheddar cheese
0.33333334326744 cupcold milk, or more as needed
Instructions:
Mix together cassava flour, salt, cayenne, butter, and Cheddar cheese in a bowl, rubbing the mixture between your fingertips until it forms large, coarse crumbs. Gradually add 1/3 cup of milk while continuing to mix and rub with your hands until the mixture is like small pebbles and can hold together in large clumps when squeezed, adding more milk as necessary.
Heat a small 6-inch nonstick pan over medium-high heat for about 2 minutes. Pour heaping 1/2-cup of the mixture into the pan, spreading it to a depth of 1/4 to 1/2 inch. Gently press down on the mixture with a spatula to flatten it and push any loose crumbs back in.
Cook the flatbread until a golden brown crust forms on the bottom and a spatula can easily slide underneath, about 3 minutes per side. Use a combination of flipping techniques to turn over the flatbread, such as tossing the pan slightly or using a plate to invert and then slide back into the pan. Cook the other side until golden brown, about 3 to 4 minutes. Allow the flatbread to rest off the heat for 2 minutes before serving warm.