Chipa - Paraguayan four cheese bread
A savoury bread made with cassava flour and four cheeses.
Recipe from glutenfreealchemist ↗Ingredients
Other
Method
Base-line a couple of baking trays with parchment/baking paper.
Preheat the oven to 220 C/425 F/Gas 7
In a large bowl, toss together the four types of cheese.
Measure out about 60 g (½ cup) of the cheese mixture and set aside. This will be used to top the Chipa before baking.
To the mixing bowl, add the cassava flour, salt, softened butter, egg, and milk and knead with your hands until a cohesive dough forms. The mixture may feel quite dry at first, but keep working it, until it becomes more pliable.
Divide the dough into 15 equal portions.
Roll each one into a ball, then gently flatten, before arranging on the lined baking sheet.
Top each small bread with a generous teaspoon of the reserved cheese mixture.
Bake until golden brown, about 25 to 30 minutes.
Serve hot and fresh for best enjoyment.