Can I make mbejú ahead of time?
While best fresh, you can prepare the dough up to 1 day in advance and store it covered in the refrigerator.
BREAKFAST
Paraguayan Mbejú (Tapioca Starch Flatbread) with Coffee
Mbejú is a traditional Paraguayan tapioca starch flatbread, naturally gluten-free and incredibly versatile. This recipe pairs the savory, cheesy flatbread with a classic cup of coffee for a comforting breakfast.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, combine the tapioca starch, grated Parmesan cheese, and salt. Mix well to ensure all ingredients are evenly distributed.
02
Pour the melted butter into the dry ingredients and mix with your hands until the mixture resembles coarse crumbs. This step is crucial for the mbejú's texture.
03
Gradually add the milk, mixing until a soft, pliable dough forms. It should be moist but not sticky. If too dry, add a tiny bit more milk; if too wet, add a little more tapioca starch.
04
Heat a non-stick skillet or cast-iron pan over medium heat. Do not add oil. Take about 1/4 cup of dough and flatten it into a round, thin flatbread, about 4-5 inches in diameter.
05
Place the mbejú in the hot skillet and cook for 3-4 minutes per side, or until golden brown and slightly crispy. The mbejú should be firm and cooked through.
06
Repeat with the remaining dough, adjusting heat as needed to prevent burning. Serve the warm mbejú immediately with freshly brewed coffee.
About This Recipe
Mbejú is a traditional Paraguayan tapioca starch flatbread, naturally gluten-free and incredibly versatile. This recipe pairs the savory, cheesy flatbread with a classic cup of coffee for a comforting breakfast.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, you can add a pinch of black pepper or a tiny amount of garlic powder to the dough. Ensure your skillet is hot enough before adding the mbejú to get a nice crust.
Easy Substitutions
You can substitute Parmesan cheese with other hard, salty cheeses like Pecorino Romano or a sharp cheddar. Any type of milk can be used, though whole milk yields a richer flavor. For a dairy-free version, use plant-based milk and a dairy-free butter alternative.
Storage & Reheating
Mbejú is best enjoyed fresh. Leftovers can be stored in an airtight container at room temperature for up to 1 day, but they will lose their crispness. Reheat in a dry skillet over medium heat for 1-2 minutes per side until warmed through.
Serving Suggestions
Serve mbejú alongside fresh fruit, a dollop of dulce de leche, or a fried egg for a more substantial breakfast. It also pairs wonderfully with a simple cheese spread or jam.
Common Mistakes
Over-mixing the dough can make it tough; mix just until combined. Using too much milk can result in a sticky dough that's hard to handle and cook properly. Not heating the skillet sufficiently will prevent the mbejú from browning and crisping up.
Frequently Asked Questions
Is mbejú gluten-free?
Yes, as it's made primarily from tapioca starch, mbejú is naturally gluten-free.
What kind of coffee pairs best with mbejú?
A strong, dark roast coffee is traditionally enjoyed with mbejú, balancing its savory and slightly salty flavor.
MORE TO KNOW
The key to a perfect mbejú is achieving the right dough consistency. It should be crumbly yet hold together when pressed. If your dough is too wet, the mbejú will be dense and gummy. If it's too dry, it will fall apart in the pan. Adjust with small amounts of milk or tapioca starch as needed. The dry cooking method in a non-stick pan is traditional and helps create the characteristic crispy exterior without excess oil.
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