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. 
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