Can I make mbejú ahead of time?
While best enjoyed fresh, you can prepare the dough and store it in the refrigerator for up to 24 hours before cooking.
BREAKFAST
Paraguayan Mbejú (Cassava and Cheese Flatbread) with Honey
Mbejú is a traditional Paraguayan flatbread made from cassava starch and cheese, offering a unique chewy texture and savory flavor. This recipe adds a touch of sweetness with a drizzle of honey, making it perfect for breakfast or a snack.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, combine the cassava starch and salt. Mix well.
02
Add the softened butter to the starch mixture and use your fingertips to rub it in until the mixture resembles coarse crumbs.
03
Gradually add the milk, mixing until a soft, pliable dough forms. Do not overmix.
04
Gently fold in the crumbled fresh cheese until just combined.
05
Divide the dough into 4 equal portions and flatten each into a round, approximately 1/2-inch thick flatbread.
06
Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat. Cook 2 mbejú for 5-7 minutes per side, or until golden brown and cooked through. Repeat with the remaining oil and mbejú.
07
Serve the warm mbejú immediately, drizzled generously with honey.
About This Recipe
Mbejú is a traditional Paraguayan flatbread made from cassava starch and cheese, offering a unique chewy texture and savory flavor. This recipe adds a touch of sweetness with a drizzle of honey, making it perfect for breakfast or a snack.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra crispy exterior, press the mbejú gently with a spatula while cooking. Adjust the amount of milk slightly if your dough feels too dry or too wet, as cassava starch can vary.
Easy Substitutions
You can substitute queso fresco with mild cheddar or mozzarella for a different cheese flavor. For a dairy-free version, use plant-based butter and milk, and omit the cheese or use a dairy-free alternative.
Storage & Reheating
Store leftover mbejú in an airtight container at room temperature for up to 2 days. Reheat in a dry skillet over medium-low heat until warmed through.
Serving Suggestions
Serve warm mbejú with a side of fresh fruit like sliced mango or papaya. Pair it with a strong cup of coffee or yerba mate for an authentic Paraguayan breakfast experience. It also makes a delicious afternoon snack with a glass of cold milk. For a savory twist, serve it with a fried egg on top.
Common Mistakes
Overmixing the dough can lead to a tough mbejú; mix only until just combined. Using too much milk can make the dough sticky and hard to handle; add it gradually. Not heating the skillet sufficiently can result in uneven cooking and a less crispy exterior. Overcrowding the pan will lower the temperature and prevent proper browning, so cook in batches.
Frequently Asked Questions
What is cassava starch?
Cassava starch, also known as tapioca starch, is a gluten-free flour derived from the cassava root. It's known for its binding properties and chewy texture.
Can I bake mbejú instead of frying?
While traditionally pan-fried, you can bake mbejú at 375°F (190°C) for 15-20 minutes, or until golden, though the texture will be slightly different.
MORE TO KNOW
Mbejú is a staple in Paraguayan cuisine, often enjoyed for breakfast or as a snack. Its unique texture comes from the cassava starch, which gives it a slightly chewy and elastic quality. The key to a good mbejú is not to overwork the dough, keeping it tender. The fresh cheese adds a delightful savory note that pairs wonderfully with the sweetness of honey. Experiment with different types of cheese to find your favorite combination.
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