Pão de Queijo Flatbread
I’m obsessed with this recipe and basically if you’ve ever been to my place you’ve had this at least once. I love it because it’s so simple and however it turns out is the way it’s supposed to turn out.
I came up with this recipe because I was making traditional Pão de Queijo buns one day and was just too lazy to make the buns so I just threw the entire batter on a baking sheet and called it a day. It was such a success with the boyfriend that I stack to it and now you can find it at every get together we host. It’s great with dips and an easy little snack for your guests when they arrive that gives you time to finish dinner. Just be careful they might fill up on this delicious snack leaving no room for dinner.
This recipe is slightly different than the one from Andrea in ingredients and therefore also a different texture. This recipe is more elastic on the inside and Andrea’s has a drier consistency. Whichever you choose to make you won’t be disappointed. Writing this made me hungry for Pão de Queijo, I think I’m going to make some right now.
Pão de Queijo Flatbread
Ingredients
- 2 cups tapioca flour
- ¾ cup coconut cream
- ⅓ cup butter/ghee
- 1 tsp salt
- 2 medium eggs
- 1 cup parmesan grated
Instructions
- Preheat oven to 220°C.
- Bring milk, butter and salt to boil in a pan.
- Add milk mixture to tapioca flour and mix well. Allow to cool for 15-20 minutes. You don’t want to cook the eggs by adding them too soon.
- Whisk eggs and add grated parmesan.
- Add egg mixture to dough and mix by hand to breakdown the dough and blend eggs.
- Place parchment paper over baking sheet and pour mixture on top. Shake the baking sheet over a flat surface to ensure the batter is evenly distributed.
- Lower the oven to 190C, place your baking sheet in the oven and bake for 20-25 min.
- Remove from oven, allow to cool for 5 minutes and cut into bite size rectangles and serve in a bowl.
Love this!!
Thank you Mika!