Paraguayan Cheese Flatbread

Combine cassava flour, salt, cayenne pepper, and butter in a large bowl by gently kneading the mixture with your fingertips until it breaks down into coarse, uneven crumbs. Gradually add milk to the mixture and continue kneading with your hands until it forms small, irregular clumps that hold together when pressed firmly; if necessary, add more milk to achieve the desired consistency.

Heat a small (6-inch) dry, nonstick pan over medium-high heat until it reaches a suitable temperature, approximately 2 minutes. Transfer the cassava mixture into the pan in a generous 1/2 cup amount, leaving about 1/4 inch to 1/2 inch of space at the top. Use your fingers or a spatula to gently press down on the mixture, ensuring it settles evenly and covers the entire surface. Work around the edges of the pan to press any stray crumbs back into place.

Cover the pan and cook until the bottom layer is golden brown, a crust forms beneath the flatbread, and you can easily slide your spatula underneath it, taking around 3 minutes. To flip the flatbread, lift the pan slightly and use your spatula to guide it over; alternatively, place a plate over the pan, invert the flatbread, and slide it back into the pan. Cook the other side until golden brown, taking an additional 3 to 4 minutes.

Remove the flatbread from heat and let it rest for 2 minutes before serving warm.