Chipa

Ingredients

Instructions

1. 1

   Preheat the oven to 220°C and line a baking tray with baking paper. Finely grate the cheese if needed so it blends evenly into the dough.

2. 2

   In a bowl, whisk the egg with the milk until smooth. This helps the dough come together quickly and evenly.

3. 3

   In a separate bowl, mix the tapioca flour, fine salt, and anise seeds. Add the grated cheese and softened lard, rubbing with your fingertips until the lard is distributed and the cheese is coated in flour.

4. 4

   Pour the egg-milk mixture into the dry ingredients and mix until a shaggy dough forms. Knead briefly by hand for 1-2 minutes until smooth and pliable. If it feels sticky, dust lightly with a little extra tapioca flour; if it cracks badly, add 1 teaspoon water. The dough should be soft, not wet.

5. 5

   Divide the dough into 6 equal pieces. Roll each piece into a rope about 12 cm long and 2 cm thick, then join the ends to form rings. Place them on the tray with a little space between each. Ring shapes bake more evenly and are traditional for chipa.

6. 6

   Bake for 12-15 minutes until puffed, lightly golden in spots, and set on the outside. Do not overbake; chipa should stay tender inside. If you tap the base, it should feel dry rather than wet.

7. 7

   Let the chipa rest for 2 minutes on the tray, then serve warm. They are best eaten fresh while the crust is lightly crisp and the centre still chewy.

Nutrition per serving

Notes

• •If you can find queso Paraguay or a similar firm fresh cheese, use it for a more traditional flavour.
• •Mozzarella makes a stretchier chipa; cheddar or pategrás gives a deeper, saltier taste.
• •For beginner-friendly shaping, make small rounds instead of rings; reduce baking time by 1-2 minutes if needed.
• •Chipa are best the day they are baked, but can be reheated for 3-4 minutes in a hot oven.

Background