Argentinian Chipa

Method

1. 1

   Heat the oven

   Heat the oven to 200°C conventional or 180°C fan for about 15 minutes, until fully heated.

2. 2

   Prepare a tray

   Line a large baking tray with baking paper.

3. 3

   Mix the dry ingredients

   Combine the tapioca starch, baking powder and salt in a large bowl, breaking up any lumps.

4. 4

   Add the cheese

   Stir the cheddar and Parmesan through the starch mixture until evenly distributed.

5. 5

   Whisk the wet ingredients

   Whisk the eggs, milk and melted butter in a jug until smooth.

6. 6

   Bring the dough together

   Pour the egg mixture into the bowl in stages, mixing as you go, until the dough holds together and feels slightly tacky, not wet.

7. 7

   Knead the dough

   Knead briefly on a clean surface until smooth and cohesive; if it is still crumbly, add milk a teaspoon at a time.

8. 8

   Shape the breads

   Divide the dough into 16 equal pieces, roll into balls and arrange on the lined tray with space between.

9. 9

   Bake the chipa

   Bake at 200°C conventional or 180°C fan for 18 to 22 minutes, until puffed and lightly golden.

10. 10

    Rest before serving

    Leave the chipa on the tray for 5 minutes, until firm enough to lift, then serve warm.

Tips

• Finely grated cheese mixes through the dough more evenly.
• Cheeses vary in saltiness, so use a little less salt if yours taste especially salty.

Swaps

• Replace the cheddar with another mature, firm cheese.
• Replace the Parmesan with another finely grated hard cheese.

Storing

Cool completely and keep in an airtight container at room temperature for up to 2 days. Reheat at 180°C conventional or 160°C fan for 5 to 8 minutes, until warmed through.