Paraguayan Cassava and Cheese Pan-Fried Flatbread

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Mbeju is a beloved Paraguayan street-food flatbread with roots in Guaraní cooking, made by pan-frying a thick batter of cassava starch and cheese into a crispy-edged, tender-centered cake. The contrast of a lacy, golden crust against a soft, slightly stretchy interior makes it an irresistible snack any time of day.

Nutrition Facts

Per serving (estimated)

• 345 kcalCalories
• 14 gFat
• 7 gSaturated Fat
• 46 gCarbs
• 1 gFiber
• 2 gSugar
• 9 gProtein
• 380 mgSodium
• 120 mgPotassium
• 240 mgCalcium
• 1 mgIron
• 0 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the batter

• 2 cups (240 g) cassava starch (tapioca starch)
• 1 1/2 cups (150 g) grated semi-firm cheese such as mozzarella mixed with farmer's cheese
• 1/2 cup (120 ml) whole milk
• 2 tbsp (28 g) unsalted butter, melted
• 1 large egg
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper

For cooking

• 2 tbsp neutral oil such as sunflower or canola
• Extra grated cheese for sprinkling, optional

Directions

1. In a large bowl, whisk the cassava starch with the grated cheese, salt, and pepper until evenly combined.
2. Make a well in the center and pour in the milk, melted butter, and egg. Stir with a fork first, then switch to your hands and knead gently just until a soft, slightly crumbly dough comes together; do not overwork it.
3. Divide the dough into 8 equal balls (about 75 g each) and flatten each into a disc roughly 4 inches wide and 1/2 inch thick.
4. Heat 1 teaspoon of oil in a nonstick or well-seasoned cast-iron skillet over medium-low heat. Place 2 to 3 discs in the pan, leaving space between them, and cook for 3 to 4 minutes until the bottoms are deeply golden and lacy.
5. Sprinkle a little extra cheese on top of each disc if using, then flip carefully with a thin spatula and cook 2 to 3 minutes more, pressing lightly so the second side browns evenly.
6. Transfer the cooked flatbreads to a plate lined with paper towels and keep warm. Repeat with the remaining oil and dough, serving the flatbreads hot while the cheese inside is still stretchy.

Cook’s Notes

• Use a semi-firm, lightly salted cheese so the dough holds together; very fresh, watery mozzarella can make the batter slack.
• Keep the heat at medium-low; too hot and the outside burns before the cassava starch cooks through in the center.
• For an extra-bubbly crust, drizzle a few drops of oil around the edges of each disc as it fries.
• Mbeju is best eaten fresh and warm but can be refrigerated for 2 days and revived in a dry skillet over medium heat.
• A squeeze of fresh lime or a small bowl of guava paste (dulce de guayaba) on the side turns this into a classic Paraguayan merienda.

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