Chipá (Argentine Cheese Bread)

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2In a large bowl, combine the 2 cups of tapioca flour, 1 cup of grated Parmesan cheese, and 1/2 cup of grated hard cheese.
3. 3In a separate saucepan, heat the 1/2 cup of milk and 1/4 cup of vegetable oil over medium heat until small bubbles form around the edges, about 3-5 minutes. Carefully pour this hot liquid over the flour and cheese mixture and stir well with a spoon until everything is combined.
4. 4Let the mixture cool for about 5 minutes, so it's not too hot to touch. Add the 2 large eggs and the 1/2 tsp of salt to the slightly cooled mixture. Mix everything together until you have a smooth, sticky dough.
5. 5Lightly grease your hands with a little vegetable oil to prevent sticking. Roll the dough into small balls, about 2.54 cm in diameter, which is roughly the size of a large grape.
6. 6Place the dough balls onto a baking sheet that has been lined with parchment paper, leaving about 2.54 cm of space between each ball.
7. 7Bake for 15 to 20 minutes, or until the chipá are puffed up and have turned a light golden brown color.

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