Tapioca com Queijo e Presunto (Brazilian Tapioca Wraps with Cheese and Ham)

About This Recipe

Tapioca wraps are a defining street food of northeastern Brazil, made from hydrated tapioca granules (goma) rather than any flour, pressed directly in a hot pan where the starch fuses into a thin, naturally gluten-free flatbread within moments. Unlike a traditional batter, the tapioca granules are simply moistened until they resemble wet sand, then sprinkled evenly into a hot pan, where the heat causes them to fuse together almost instantly into a cohesive round. Filled with melted cheese and ham while still on the griddle and folded in half, tapioca wraps are eaten constantly across Brazil as a quick breakfast or lunch, their mild, slightly chewy texture a blank canvas for both sweet and savory fillings.

Ingredients

Serves 4

• 2 cupshydrated tapioca granules (goma de tapioca)
• 1/2 tspsalt
• 1.5 cupsshredded mozzarella
• 8slices ham
• 2 tbspbutter(for the pan)

Instructions

1. 1

   Prepare the tapioca

   If the granules aren't already hydrated, moisten them with a little water until they resemble damp sand, then pass through a sieve to remove clumps.

2. 2

   Season

   Mix the tapioca granules with salt.

3. 3

   Heat the pan

   Heat a nonstick or well-seasoned skillet over medium heat with a small amount of butter.

4. 4

   Form the wrap

   Sprinkle a thin, even layer of the tapioca granules across the pan, pressing gently with a spatula so they fuse together into a solid round.

   Sprinkle the granules evenly and press gently but firmly — gaps will cause the wrap to fall apart when folded.

5. 5

   Cook and fill

   Cook 2 minutes until the underside is set and slightly translucent, then scatter cheese and ham over half the round while it's still in the pan.

6. 6

   Fold and finish

   Once the cheese begins to melt and the tapioca is cooked through, fold the wrap in half and press gently, cooking 1 more minute.

7. 7

   Serve

   Slide onto a plate and serve warm.

Variations

• •

  A sweet version filled with condensed milk and shredded coconut is equally popular, especially for breakfast.

• •

  Adding sliced tomato and oregano to the savory filling is a common regional variation.

• •

  Some vendors fill the tapioca with scrambled eggs and cheese for a heartier breakfast wrap.

Storage

Best eaten immediately while warm; the hydrated granules can be prepared ahead and refrigerated for a day, but the cooked wrap itself doesn't reheat particularly well.

Frequently Asked Questions