A favorite Ecuadorian bread (GF) made with Cassava Flour and Cheese.
If you are looking for a quick easy snack - this right here is the one!
2 ½ cups yuca or cassava starch - sometimes also called yuca flour or tapioca starch/flour
4 cups grated mozzarella cheese can also use half mozzarella or you can use cheddar cheese
1 tsp baking powder
Pinch of salt
1 stick of butter 4 oz, room temperature, cut into 8 pieces
2 large eggs
2-4 tablespoons of water or milk, add more if the dough is dry
Combine the yuca starch or flour, cheese, baking powder and salt in a food processor, blend to mix well.
Add the butter and eggs.
Mix until small dough balls begin to form, if it's too dry add 1-2 tablespoons of water or milk. Add more if needed.
Remove the dough from the food processor and roll into a ball, you can make the dough ahead and store in the refrigerator for up to a day.
To make the dough by hand, combine all the ingredients in large bowl, using melted (cooled down) butter, and mix until you have a smooth dough. It's actually very easy to prepare by hand.
Preheat the oven to 350 degrees.
Make small round shaped breads with the dough and place on a cookie sheet with parchment paper.
Bake immediately or store in the fridge until ready to bake. I find that they turn out best if you do let them chill in the fridge for about 30 minutes before baking.
Once the oven reaches 350 degrees, turn on broiler, place the breads on the middle rack and bake until the breads are golden, about 10 minutes.