Mbejú from Paraguay – Gluten-Free Cheesy Flatbread

This is a gluten-free cheesy flatbread from Paraguay called mbejú. In the language Guarani it means “flat cake”. As is the case for many Latin American recipes, it has queese and starch from manioc. In fact, there is another Paraguayan recipe with these two main ingredients, chipa are gluten-free cheese puffs, my family loves them.  A cousin of sorts are the Brazilian pão de queijo or the Colombian pandebonos. However, instead of making small balls out of the dough, mbeju is similar to a flatbread, they have a crunchy exterior. They are closer to a Mexican tortilla, but contain a lot of cheese. Many of Latin American dishes are naturally gluten-free. Instead of wheat corn or other starches are used. One root vegetable is used a lot, it has many different names, you may hear manioc, cassava, yuca, or even tapioca, it is pretty difficult to just go by one name. However, the important aspect is that you use the starch made from it, not the flour. I usually use this one. Ironically it is labelled as “flour”, but when you check the ingredients, you will see that it only contains starches. So be sure to check thoroughly before buying. If you are interested in more Latin American recipes, you may order a few, I usually get the pack of 10.

Credit: Emibaescriz on Instagram (in Spanisch)

Print Recipe

Mbejú - Cheesy Flatbread from Paraguay (Gluten-free)

Serves: 3 with a diameter of 20cm

Prep Time: 10min – Cooking Time: 15min – Total Time: 25min

Mbejús contain starch, queese, butter, fat and milk and are formed into flatbread. They are naturally gluten-free and are from Paraguay.

Ingredients

• 250 grams of cassava/manioc/yuca/tapioca starch, I like to use this one
• 125 grames of shredded mozzarella (originally "queso paraguayo")
• 30 grams of butter at room temperature (originally lard)
• 1/2 teaspoon of salt
• About 100 grams of milk

Instructions

1

Combine all ingredients except for the milk in a large bowl. Add about 60 grams of milk and rub into crumbs. The dough will be crumbly, add a bit more milk if you cannot press the dough into a cohesive larger crumbs. I usually need about 90 grams total of milk.

2

Ad a bit of butter or oil in a frying pan and cover with the crumbs. I usually press down the dough with the back of a spoon. Fry on medium heat for about 3 minutes or until golden, then flip and repeat with the second side.

3

My frying pan has a diameter of 20cm, I got three out of it. Serve warm with some freshly brewed coffee or mate tea. If desired, feel free to fill with ham, spinach, or similar.