Mbejú (Paraguayan Gluten-Free Cheese Flatbread)
Mbejú is a buttery, gluten-free, cheese flatbread with crispy edges that is enjoyed all over Paraguay with a cup of coffee or cocido. These flatbreads are best if enjoyed while still hot. It only takes 2 ½ minutes to cook each bread, and the dough mixture stores nicely in the refrigerator or freezer.** Yield: 8 flatbread
Servings: 8 people
Calories: 361kcal
Ingredients
- 3 cups (366g) cassava flour
- 1 ½ cups (169.5g) shredded cheese (like mozzarella, Parmesan, or cheddar)
- ¾ cup (170g) unsalted butter
- 1 teaspoon salt
- 5 Tbsp (74ml) milk
Instructions
- Using a big bowl, add cassava flour, cheese, butter and salt. Mix with the tip of your finger until it resembles crumbs.
- Add 2 tablespoons of milk, mix until it resembles small pebbles. Adding more milk if needed.
- Heat a small frying pan on low to medium-low heat. Add ¾ cup of mbejú mixture, and with the help of a spatula, bring the little pieces around the pan together, pressing them with the rest of the mbejú mixture. Cover the pan and let it cook for a minute, until lightly golden in spots and easy to flip. Flip the mbejú and cook for an additional minute and a half without the lid.
- Serve with a hot drink.
Notes
** Mbejú is best eaten while hot. To prepare mbejú ahead of time, store the mbejú mixture (un-cooked) in the refrigerator or freezer for up to 3 months. If frozen, 10 minutes before cooking it, take it out of the freezer and you'll be ready to go.
Nutrition
Serving: 1bread | Calories: 361kcal