Mbeju (Paraguayan Cheese Flatbread)

Chef John's version of mbeju, or Paraguayan cheesy flatbread, is made with grain-free cassava flour and is as easy to make as it is delicious.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 311 Calories

Ingredients

• 1 pinch cayenne pepper
• 4 tablespoons cold butter, cut into cubes
• 2 cups cassava flour
• 4 ounces freshly grated mild Cheddar cheese
• 0.5 teaspoon kosher salt
• 0.33333334326744 cup cold milk, or more as needed

Recipe Instructions

Step 1

Combine cassava flour, salt, cayenne, butter, and Cheddar cheese in a large bowl by rubbing the mixture between your fingertips until it resembles large, coarse crumbs. Drizzle in milk and continue mixing and rubbing with your hands until the mixture resembles very small pebbles and is moist enough to hold together in large clumps when squeezed tightly together; add more milk if needed.

Step 2

Place a small (6-inch) dry, nonstick pan over medium-high heat until hot, about 2 minutes. Transfer in a heaping 1/2 cup cassava mixture or enough to cover the bottom of the pan. The mixture should be 1/4 inch to 1/2 inch deep. Press the top of the mixture down slightly to settle and use a spatula to go around the edges of the mixture, pressing any loose crumbs back into the flatbread.

Step 3

Cover and cook until the bottom is golden brown, a crust forms under the flatbread, and a spatula can be slid underneath, about 3 minutes. Turn over with a combination of tossing the pan up slightly while flipping with the spatula. You can also place a plate over the pan, then invert the flatbread and slide it back into the pan. Cook the other side until golden brown, 3 to 4 minutes more. Remove from heat and let rest for 2 minutes before serving warm.