Ingredients
Ingredients
- 8 oz feta cheese, crumbled
- ⅔ cup tapioca flour
- ⅓ cup masa harina corn flour
- 1 large egg, room temperature
- 1 tablespoon unsalted butter, melted
Instructions
- Preheat the oven: Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper and set aside to prepare for baking.
- Combine dry ingredients: Place the crumbled feta cheese, masa harina corn flour, and tapioca starch in a food processor. Pulse the mixture until it is well combined to ensure even distribution of ingredients.
- Add wet ingredients and form dough: Add the egg and melted butter to the food processor and continue processing until a dough forms. The dough should come together and be slightly sticky but manageable for shaping.
- Shape the dough: Remove the dough from the food processor and transfer it to a clean surface lightly dusted with tapioca flour to prevent sticking. Divide the dough into equal portions and shape each portion into a ball approximately the size of a golf ball.
- Arrange for baking: Place the dough balls onto the prepared baking sheet, spacing them a few inches apart to allow for expansion as they bake.
- Bake: Bake in the preheated oven for 15-20 minutes, or until the pandebono are golden brown and puffed up, indicating they are cooked through.
- Cool and serve: Remove the cheese breads from the oven and let them cool for a few minutes before serving. Enjoy them warm for the best flavor and texture.
Notes
- Using room temperature egg helps the dough come together better.
- Tapioca flour dusting prevents sticking when shaping.
- Serve pandebono warm for optimal softness and flavor.
- If you prefer, substitute feta with other white salty cheeses like queso fresco or mozzarella for variations.
- These breads freeze well; reheat in the oven to refresh texture.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Snack
- Method: Baking
- Cuisine: Colombian
- Diet: Gluten Free
