👥6 people
⏲️30m
🕐12m
🍽️main meal
Pao de Queijo is a delicious Brazilian cheese bread that can be used as a flatbread crust.
Ingredients
- For The Dough:
- ½ cup tapioca starch
- ½ cup finely grated Parmesan
- ½ cup flour
- 1 tablespoon flour, for dusting
- ½ teaspoon kosher salt
- ½ cups milk
- 2 tablespoons unsalted butter, cubed
- ½ egg, for dough
- For The Salad:
- 6 ounces arugula
- 6 ounces bacon, fully rendered
- 3 ounces blue cheese
- For The Parm Crisp:
- 2 ounces Parmesan cheese, grated
Method
- Preheat the flat top to 400°F. In a large bowl, whisk together tapioca starch, parmesan, flour, and salt. Heat milk and butter in a small saucepan over medium-high heat until butter melts. Pour mixture into dry ingredients along with 1 egg and stir until dough forms; cover and let sit for 30 minutes. Add more flour if the dough will not hold its shape. Using a scale, weigh out 2 ounces of dough and roll out into a disc. Use flour to keep the dough from sticking while rolling out.
- Place the dough directly on the flat top. Next to the dough place the bacon to heat up. Spray a small circle of pan spray and drop a sprinkle of grated parmesan cheese on the flat top. Allow the dough to cook while the parmesan cheese crisps up. Toss the arugula with a drizzle of olive oil and a touch of salt and pepper.
- Once the dough has cooked on both sides, about 4-5 mins per side, remove from the flat top. Accompany the bread with arugula, bacon, blue cheese crumbles, and parmesan crisp. In class we finished with a drizzle of ranch and buffalo. You can drizzle with anything you like.
