Chipa is a small traditional cheese bread from Paraguay, which is especially consumed during the Holy Week before Easter. So what better timing then now to bake this deliciously cheesy bread! If you bake please let me know how they turned out, maybe share on your Instagram or Facebook account and give me a tag 💗
- ½ lb cassava flour
- ½ lb corn flour (fine corn meal)
- ½ cup butter
- 3 eggs , beaten
- ½ lb Paraguayan cheese , grated (or a mix of mozzarella and parmesan)
- 1 teaspoon anise seeds
- ½ teaspoon salt
- ½ cup milk
Preheat oven to 420 F
In the bowl of a stand mixer, add the butter and the eggs. Mix for a couple minutes. Incorporate the grated cheese and anise seeds.
Dissolve the salt in the milk. Add to the mixture. Then, add the cassava flour and corn flour and continue mixing until well combined.
Divide the dough into quarters, then divide each quarter into 4 equal sized balls. Cover and chill in the refrigerator for 20 minutes.
Roll each ball into a rope of about 6 inches long and ½ inch thick. Bring ends together to form a circle and press to seal. Place 3 inches apart on baking sheets lined with parchment paper.
Bake chipas for 20 to 25 minutes until slightly golden.