Chipas - Paraguayan Cheese Bread

Chipas are delicious bread rolls made of cassava flour dough, cheese, and anise seeds from Paraguay. This tasty Praguian street-food recipe pairs perfect with a hot café as a breakfast, mid-day, or dessert treat!

Yield: 6-8

Author: Chef Jorge Montes

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Chipa Paraguay

Chipas are delicious bread rolls made of cassava flour dough, cheese, and anise seeds from Paraguay. Chipas are made into many different shapes and sizes, the most popular are the traditional rolls and donut-shaped (Chipas Argolla). This tasty Paraguayan street-food pairs perfect with a hot café as a breakfast, mid-day, or dessert treat!

Prep time: 20 MinCook time: 20 MinInactive time: 30 MinTotal time: 1 H & 10 M

Ingredients

• 10 oz. Cassava flour
• 2 oz. Fine corn meal
• 4 oz. Butter (Softened) or Lard
• 3 Eggs, Beaten
• 10 oz. Shredded low moisture Mozzarella cheese
• 2 oz. Grated Parmesan cheese
• 1 tsp. Anise seeds
• 1 Tsp. Salt
• ½ cup Milk

Instructions

1. Preheat oven to 420 degrees and prep a baking tray with parchment paper.

Prepare dough - by hand or in a stand mixer

1. In a mixing bowl or mixer, add butter and cheese and mix until incorporated.
2. Add all dry ingredients and continue mixing until well combined, the dough should be pliable and not wet. If its lightly wet just mix in additional cassava flour. The dough is gluten-free, so you don’t need to over mix.
3. Refrigerate dough for 30 minutes covered.
4. Divide dough into small golf ball sized pieces and roll them with your hand to smooth into even spheres. Place on the baking tray, leaving 1-2 inched apart.
5. Bake for 20-22 minutes until they are golden with a light brown bottom.
6. Serve warm or room temperature.

Gluten Free

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