A deliciously easy cheesy and gluten free flatbread

This tapioca and cheese flatbread is a popular Paraguayan dish for a very good reason! It is gluten free, buttery, with crispy edges and a cheesy melty interior.

Mjebu means “cake” in the indigenous Guarani language and it is one of the most ancient recipes in Paraguay. It is made with tapioca starch so it is naturally gluten free and cheese. Traditionally you use Paraguay cheese, a cow’s cheese similar to queso fresco or feta. Since this cheese is not readily available outside Paraguay, I am substituting with a mix of feta and cheddar which I think gives the best result! You can also get creative with the cheeses and try different combinations with Parmesan, Manchego or even blue cheese.

Traditionally this bread is enjoyed in Paraguay as a mid afternoon snack with some coffee or yerba mate tea. Personally I love having this bread as a side for dinner with some soup or avocado and eggs.

🌱Vegetarian

🍽️ 2 mjebu breads

Ingredients

• 290g tapioca strach

• 100g butter

• 175g cheese (I used half feta and half cheddar)

• 65g milk

• Gratted mozzarella for filling

Method

• Add the tapioca starch to a bowl and then add the grated cheddar, crumbled feta, softened butter, milk and salt. Mix throughly with your hands until obtaining a crumb consistency

• Take a 20cm frying pan, drizzle with oil and bring to medium heat. Cover the bottom with your crumbled mix, then add some shredded mozzarella in the middle and finally top with another layer of your mix. Cook on that side for about 4 minutes until golden

• Aiding yousrelf with a plate flip the mjebu onto the pan and cook on the other side for 4 more minutes. Remove from the pan and enjoy while hot!

FAQS and Tips

• You can make the dough in advance and keep it in the fridge until ready to cook