Mbejú (Paraguayan Gluten-Free Cheese Flatbread)

Name: Mbejú (Paraguayan Gluten-Free Cheese Flatbread)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 8 people
Ingredients: 3 cups (366g) cassava flour; 1 1/2 cups (169.5g) shredded cheese; 3/4 cup (170g) unsalted butter; 1 tsp salt; 5 Tbsp (74ml) milk

User Reviews

4.7

18 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings
8 people
Calories
361 kcal
Course
Appetizer
Cuisine
South American

Mbejú (Paraguayan Gluten-Free Cheese Flatbread)

Benjamin Morrison

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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 1/2 minutes to cook each bread, and the dough mixture stores nicely in the refrigerator or freezer.** Yield: 8 flatbread

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Ingredients

Servings

3 cups (366g) cassava flour
1 1/2 cups (169.5g) shredded cheese (like mozzarella, Parmesan, or cheddar)
3/4 cup (170g) unsalted butter
1 tsp salt
5 Tbsp (74ml) milk

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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.