If you’re looking for a bread that’s lovely and melty and that you don’t have to let rise in a bowl for an hour, this has your name all over it. It comes together in a blender and uses a muffin tin. It also doesn’t require the use of yeast so it feels less intimidating as far as breads go.
In a blender (I use our trusty mini food processor) combine: 1 room temperature egg, 1/3 cup extra virgin olive oil, 1/3 cup plain Greek yogurt, 1/3 cup water, 1 1/2 cup tapioca flour (aka tapioca starch, sold at Sprouts from Bob’s Mill), 1/2 cup of grated cheese (I used feta) and 1 teaspoon salt. That’s the basic recipe. I added 1/2 teaspoon of garlic powder and a pinch of cayenne for some extra flavor. Change these according to whatever sort of cheese you use. Pulse until everything is combined into a batter.
Spoon into mini muffin tins (I like these from Wilton) greased lightly with olive oil. Fill the muffin tin to the brim. This recipe should make 16 full mini muffins.
Cook at 350 for 35 minutes. Cool briefly but serve warm.
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