Chipa (Argentinean cheese bread)

Ingredients

• 2 cups tapioca flour (220 grams)
• 3 cups shredded Monterey Jack cheese (300 grams)
• 1/4 cup shredded parmesan cheese (30 grams)
• 6 tbsp butter (melted, 84 grams)
• 2 eggs (110 grams)
• 2 tbsp whole milk (30 ml. )
• 1/2 tsp salt
• 1 tsp baking powder

Instructions

1. 1

   Preheat the oven to 350F. Then, prepare a baking sheet with parchment paper.

2. 2

   Place tapioca flour, salt and baking powder in a large bowl. Then, incorporate shredded cheeses. Use your hands to mix well. Set it aside.

3. 3

   In a separate bowl, mix the melted and cooled butter, eggs, and milk. Then, pour wet ingredients into the dry ones and stir well until combined. You should be able to roll out balls; if you can't, add a bit more tapioca flour, one spoonful at a time, until you reach that consistency. You're looking for a soft but firm consistency, not too sticky. If it clings to your fingers, then it needs a bit more tapioca flour.Tip: Use wet hands to roll the chipas. This will make your job easier.

4. 4

   Roll out the dough into 16 balls. Place them onto the baking sheet, leaving 1.5 inches of space in between them.

5. 5

   Bake your chipas for 20-25 minutes, or until they're nicely golden.Remove them from the oven and enjoy them warm.