Chipa

Ingredients

• 240 g Tapioca Starch
• 1 tsp Baking Powder
• 0.75 tsp Kosher Salt
• 0.5 tsp Anise Seeds
• 60 g Parmesan Cheese
• 50 g Butter
• 1 pcs Egg
• 120 g Mozzarella Cheese
• 60 ml Milk

Method

1. Heat the oven to a high temperature and line a heavy baking sheet so the {chipa} bake with good bottom color and a dry crust.
2. In a large bowl, whisk {tapioca_starch}, {baking_powder}, {kosher_salt}, and optional {anise_seeds} until evenly combined so the leavening and seasoning distribute cleanly through the dough.
3. Rub {butter} into the dry mixture with your fingertips until it looks like coarse crumbs; this coats the starch and helps the crumb stay tender rather than dense.
4. Fold in {parmesan_cheese} and {mozzarella_cheese} until the mixture is evenly studded, seasoning the dough in layers and building the savory depth that defines good {chipa}.
5. Add {egg} and {milk}, then mix until a soft, cohesive dough forms. Knead briefly in the bowl until smooth and pliable; it should feel moist but hold its shape without cracking deeply.
6. Divide and roll the dough into short ropes, then join the ends to form small rings or shape compact rounds. Keep the pieces even so the {chipa} bake at the same rate.
7. Bake on the lined sheet until puffed, lightly cracked, and deeply golden at the edges, rotating once for even color. The centers should feel set and smell richly of toasted {parmesan_cheese} and {mozzarella_cheese}.
8. Let the {chipa} sit briefly so the crumb settles, then serve warm while the crust is lightly crisp and the interior stays chewy and fragrant.