Homemade Tapioca, the Gluten-Free Brazilian Flatbread
A Brazilian-style tapioca made from simple cassava starch in just a few minutes. This thin, supple flatbread takes whatever filling you crave, from melting cheese to butter or something sweet. A gluten-free treat ready in half an hour.
🛒 Ingredients
6 servings
- 500 g sweet cassava starch (polvilho doce)
- 1 teaspoon fine salt
- 300 ml water
- Filling of your choice: cheese, butter, jam or fruit
- A little oil or butter for the pan (optional)
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Directions
- 1
Put the starch in a large bowl, add the salt, then pour in the 300 ml of water gradually while mixing with your fingertips.
- 2
Work the mixture with your hands until it becomes a moist, crumbly powder with no compact lumps.
- 3
Sift this dampened starch in small batches to get a fine, airy sand.
- 4
Heat a non-stick pan over medium heat, without any fat if the pan is good quality.
- 5
Sprinkle the sifted starch into the pan in a thin, even layer, shaping a disc like a very thin crepe.
- 6
Cook for a few minutes until the flatbread loosens, then flip it with a spatula, just like an omelette.
- 7
Cook for one more minute, add your filling, fold in half and serve right away.
💡 Chef's Tip
The secret to a supple tapioca is sifting the damp starch and never pressing it down. A properly hot pan gives it that crisp-yet-melting texture.
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