Mediterranean Brazilian Cheese Bread with Special Yogurt
This Mediterranean-style Brazilian cheese bread takes the beloved pão de queijo and gives it a creamy, yogurt-based twist that blends perfectly with Mediterranean flavors. Traditionally made with tapioca flour, eggs, oil, and cheese, this version uses Greek yogurt for extra richness and tenderness. The result is crisp on the outside, chewy inside, and bursting with mild cheese flavor and a light tang. The touch of olive oil adds that signature Mediterranean note, making these breads perfect for breakfast, brunch, or a warm appetizer with dips or soups.
Total Time: 35–40 minutes
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Serves: 10–12 small cheese breads
Ingredients
Dry & Base Ingredients
1–1½ cups (85–170 g) tapioca flour/starch
½ tsp salt, or to taste
⅛ tsp garlic powder (optional)
Wet Ingredients
1 egg
⅓ cup Greek yogurt (preferably whole milk yogurt)
¼ cup olive oil (or half olive oil, half vegetable oil)
⅓ cup milk (any type; warm, not hot)
2 tbsp olive oil
Cheese
3 oz (about 1 cup) shredded cheese — a mix of Queso Fresco, Mozzarella, and Parmesan works beautifully
More Parmesan cheese, for sprinkling on top (optional)
Instructions
Preheat the oven:
Set to 375°F (190°C). Line a muffin tin or baking tray with parchment paper or grease lightly with oil.
Prepare the wet mixture:
In a medium bowl, whisk together egg, yogurt, olive oil, and milk, until smooth and creamy.
Add dry ingredients:
Gradually stir in tapioca flour, salt, and garlic powder (if using). Mix until smooth. The batter should be sticky and elastic, slightly thicker than pancake batter.
Fold in cheese:
Stir in the shredded cheese mix until well incorporated. The dough will be glossy and stretchy.
Portion and shape:
Spoon the mixture into mini muffin tins or onto a lined baking tray. Fill each cavity about ¾ full. Sprinkle extra Parmesan on top if desired.
Bake:
Bake for 25–30 minutes until the tops are puffed, golden, and lightly crisp.
Serve:
Cool slightly, then serve warm. The centers should be soft, chewy, and cheesy.
Tips
Use fresh tapioca flour: Old flour can make the texture dry or gritty.
Don’t overbake: Once golden, remove them promptly to keep the centers chewy.
Warm milk only: Cold milk may cause the batter to seize; warm helps emulsify fats and starch.
Yogurt thickness matters: Full-fat Greek yogurt creates the perfect creamy crumb.
Cheese variety: Mix mozzarella for stretch, Parmesan for saltiness, and Queso Fresco for mild flavor.
Make-ahead tip: Prepare the batter ahead and refrigerate for up to 24 hours before baking.
For a crisp crust: Brush tops with olive oil before baking.
Freezing tip: Baked rolls freeze well. Reheat at 180°C for 5–7 minutes straight from frozen.
Variations
Mediterranean Herb Twist: Add 1 tsp dried oregano or thyme for an herby aroma.
Sun-Dried Tomato Version: Mix in 2 tbsp chopped sun-dried tomatoes before baking.
Feta & Spinach: Fold in crumbled feta and finely chopped spinach for a savory snack.
Garlic & Basil: Use fresh minced garlic and basil leaves for extra flavor.
Olive & Rosemary: Add chopped Kalamata olives and a touch of rosemary.
Spicy Cheese Bread: Add a pinch of chili flakes or smoked paprika.
Vegan Option: Replace egg with flaxseed egg and yogurt with dairy-free yogurt.
Mini Sandwiches: Slice in half and fill with roasted peppers, pesto, or cheese spread.
Q&A
Q1: Can I use cassava flour instead of tapioca starch?
No, cassava flour is heavier and won’t yield the same chewy texture. Stick with tapioca starch for authentic results.
Q2: Why did my cheese bread turn dense?
Overmixing or using too little liquid can make it dense. Keep the batter loose and elastic.
Q3: Can I use a blender?
Yes. Blend all wet ingredients first, then add tapioca flour and cheese for a smoother texture.
Q4: What type of cheese melts best?
A blend of mozzarella and Parmesan works best for chewiness and flavor.
Q5: How long can they stay fresh?
Store in an airtight container for up to 2 days at room temperature or refrigerate for 4–5 days. Reheat before serving.
Q6: Can I make it gluten-free?
It already is! Tapioca flour contains no gluten.
Q7: Can I air-fry them?
Yes. Air-fry at 180°C (356°F) for 12–15 minutes until puffed and golden.
Nutrition
(Per Piece, Approximate)
Calories: 110
Protein: 4 g
Fat: 8 g
Carbohydrates: 7 g
Fiber: 0.5 g
Sugar: 0.5 g
Sodium: 140 mg
Calcium: 80 mg
Conclusion
This Mediterranean Brazilian Cheese Bread with Yogurt is a comforting fusion of two worlds. The chewy texture from tapioca flour pairs beautifully with the creamy tang of yogurt and the richness of Mediterranean olive oil and cheeses. Whether served as a snack, breakfast bread, or side to soups and salads, these little golden bites will disappear fast. Try customizing them with herbs, olives, or sun-dried tomatoes to make them your own — simple, versatile, and utterly satisfying.