This week I’m working on cheese bread! I received two recipes by email that I was dying to make. One from Flávia who lives in Dubai (which I will soon publish in the Reader’s Panel) and another from Jéssica, from Campinas, which is today’s recipe.
The taste is the same as traditional cheese bread, but after it comes out of the frying pan it shrivels and becomes like a pancake. You can make it bigger and use it as bread (like pita bread) or stuff it. I loved! I ate it like this, really simple! Delicious and very easy to make:
Ingredients
1 and 1/2 cup sour tapioca starch
1 tablespoon powdered milk
50 g grated cheese (half cured or parmesan)
1 teaspoon full of salt
1 teaspoon of baking powder
1 ovo
100 ml of water at room temperature.
Mix the dry ingredients: cassava starch, powdered milk, cheese, salt and yeast. Beat the egg with a fork and mix in the water. Add the liquids to the dry ones and mix well.
Heat a non-stick frying pan and use a spoon to “drip” the dough to make discs or add a larger amount to make just one. No need to grease. Keep on low heat and turn when the side that is in contact with the pan browns.
Makes a lot, about 18 units (I made 3 at a time in the same pan).
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