Pandebono, Colombian cheese bread
Ring-shaped cheese bread from cassava flour and costeño cheese. Crisp on the outside, chewy within — the Colombian breakfast that warms every corner of the country.
Method
01
Mix the dough.
Combine cassava starch, grated cheese, and salt. Make a well in the centre, add the egg and yogurt. Mix with your hands until a smooth, pliable dough forms — it should not stick to your palms.
Note. If the dough is too dry, add the yogurt a spoon at a time.
02
Shape.
Preheat oven to 200°C. Divide dough into 8 equal pieces. Roll each into a ball, then press your thumb through the centre to form a ring shape. Place on a lined baking sheet.
03
Bake.
Bake 18–22 minutes until puffed, lightly golden on the outside, and hollow-sounding when tapped. Eat warm — they are at their best within 10 minutes of leaving the oven.
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