Pan de yuca, a yummy roll from yuca or cassava flour and cheese, is typical of Ecuadorian and Columbian cuisine. These rolls can also be filled with tomato sauce or anything you like if you want to get creative. They’re also buttery like a paste and not too hard to make. This recipe is from Laylita, but there’s variations across Latina America.
- 2 ½ C yuca or cassava flour
- 4 C mozzarella cheese, grated
- 1 teaspoon baking powder
- Pinch of salt
- 1 stick (1/2 C) butter, room temp and cut into pieces (or melted and cooled)
- 2 large eggs
- 2-4 tablespoon water or milk (and extra to add if the dough is dry)
If you have a food processor, start by adding in all your ingredients and combining them. Add the ingredients in this order and mix between each addition:
- Flour, cheese, baking powder, salt
- Butter and eggs
If you don’t have a food processor you can also make the dough by hand. Simply add all the ingredients together and mix until they form a dough.
Now it’s time to form the balls. Form the bread into mid-size balls and preheat the oven to 500 F. Then, cook the rolls under your oven’s broiler for five to seven minutes and serve warm with dipping sauce.