Ingredients
Quantities for 4 portions
Check ingredients as you prepare them. Changing portions resets the checks.
Method
- Crumble the tapioca starch with your fingers and push it through a sieve into a bowl until it is a loose, damp flour. Mix in a pinch of salt.
- Dice the deseeded tomato small and cut the ham into strips.
- Heat a 20 cm non-stick frying pan, with no fat, over medium heat for 2 minutes (a pinch of starch should jump when it lands). Lower to medium-low.
- Sift about 80 g of the starch through the sieve to cover the whole base in an even 5 mm layer, and neaten the edge with the back of a spoon. Leave it 1 to 2 minutes until it fuses into a disc that comes away from the pan, and flip for 30 seconds.
- Spread a quarter of the mozzarella, ham and tomato and a pinch of oregano over one half, fold over and cook 1 minute on each side until the cheese melts. Repeat with the rest and serve straight away.
Shopping tip
Hydrated tapioca starch (goma de tapioca, Yoki, Da Terrinha) is at Auchan and Continente in the Brazilian aisle; dry tapioca starch powder will not work unless soaked overnight. Grilled coalho cheese (or halloumi) and grated coconut are other classic fillings.
Where it fits in your week
Quick enough for a weeknight.
Based on the cook time and portions the recipe states.
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About this page
The photograph is AI-generated and illustrates the dish. It is not a record of a cook we carried out.
Times, portions and protein per portion are the recipe author's estimates, not laboratory measurements.