Recipe for Pan de Yucca

2¾ cups tapioca flour
2½ tablespoons oil
1 teaspoon salt
4 tablespoons water
¼ cup sour cream
¼ cup yogurt
½ cup hard grating cheese, preferably parmigiana or grana padano

Preheat the oven to 230 degrees Celsius / 450 degrees Fahrenheit

Sift the flour into a large bowl.

Combine the oil, salt, and water in a small saucepan and bring to the boil.

Pour the boiling liquid into the flour, then add the sour cream, cheese and yogurt, mixing it all into a stiff dough with a wooden spoon.

Rub a little oil on your hands, and gently knead the dough for one minute.

Form the dough into 12 balls. Arrange the balls on a non-stick-baking sheet, and place in the centre of the preheated oven.

Immediately reduce the heat to 180 degrees C / 350 degrees F, and bake for 25 minutes, or until the breads darken slightly and smell aromatic.

To test for doneness, insert a wooden skewer. If it comes out clean, remove the breads, cool them slightly and serve warm or at room temperature.

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