Ingredients
-2 cups yuca flour or tapioca flour (other names are cassava starch or tapioca starch)
-4 cups grated mozzarella cheese can also use half mozzarella & half other soft cheeses as mexican mix
-1 tsp baking powder
-Pinch of salt
-1 stick of butter 4 oz at room temperature
-2 large eggs
-2-4 tablespoons of water
Instructions
-Pre-heat the oven to 500°F.
-In a food processor or bowl, place the yuca flour, cheese, salt and baking powder. Process well until combined. Add the butter and eggs slowly while food processor is running or mix with a wooden spoon. If the dough is too dry, add slowly the water with a spoon until the consistency is soft but not too wet. Knead the dough with your hands in the bowl or mix well with the spoon.
-Make small balls about 1-1.5 inch width and set them on a baking sheet lined with a parchment paper.
-Bake immediately or store in the fridge until ready to bake. If time allows, chill in the fridge for about 30 minutes before baking.
-Once the oven reaches 500 F, turn on broiler, place the breads on the middle rack and bake until the breads turn golden brown, about 5 minutes. Turn and bake for 2 more minutes. You may also pre-heat the oven to 400 F and bake for 5 minutes and then turn on the broiler for 5 more minutes. Depending on the oven, time may vary. Serve warm.