Chipa Argolla
Chipa Argolla is a traditional Paraguayan cheese bread, often shaped into rings, made with cassava flour, corn flour, cheese, and anise seeds. It's a savory and slightly chewy bread, perfect as a snack or accompaniment.
🧂 Ingredients
- 2.5 cups Cassava flour (yuca flour)(ensure it's not tapioca starch)
- 1 cup Corn flour (fine cornmeal)
- 1/2 cup Butter(unsalted, softened)
- 4 large Eggs(lightly beaten)
- 1/2 cup Milk
- 1.75 cups Paraguayan cheese (or mix of mozzarella and parmesan)(grated or crumbled)
- 1 tbsp Anise seeds(lightly toasted)
- 1.25 tsp Salt
- 1/2 tsp Baking powder
- for garnish Flake sea salt
👨🍳 Instructions
- 1
Preheat oven to 400°F (200°C). Line two large baking sheets with parchment paper and dust lightly with cornmeal.
💡 Tip: Ensure oven is fully preheated for best results. - 2
In a large bowl, whisk together the cassava flour, corn meal, baking powder, and salt.
💡 Tip: Make sure all dry ingredients are well combined. - 3
Add the softened butter to the dry ingredients. Use your hands or a pastry blender to combine until the mixture resembles coarse crumbs.
💡 Tip: The mixture should hold together in pea-sized lumps. - 4
Make a well in the center of the mixture. Whisk the eggs and milk together and pour into the well. Mix until a stiff dough forms.
💡 Tip: The dough might seem dry at first; continue to knead until it becomes pliable. - 5
Fold in the grated/crumbled cheeses and toasted anise seeds until the dough comes together into a firm ball.
💡 Tip: Ensure the cheese and anise seeds are evenly distributed. - 6
Divide the dough into 16 equal portions. Roll each portion into a ball, then gently flatten.
💡 Tip: For consistent size, weigh the portions. - 7
Shape each flattened ball into a rope about 7 inches long and ½-inch thick. Bring the ends together to form a circle and press to seal, creating the 'argolla' (ring) shape.
💡 Tip: Ensure the seal is firm to prevent the rings from opening during baking. - 8
Place the shaped chipas on the prepared baking sheets, about 3 inches apart.
💡 Tip: Allowing space between them ensures even baking. - 9
Sprinkle lightly with flake sea salt.
💡 Tip: This adds a nice touch of flavor and visual appeal. - 10
Bake for 20-25 minutes, or until puffed and lightly golden brown.
💡 Tip: Keep an eye on them as they can brown quickly. - 11
Serve warm.
💡 Tip: Chipa Argolla is best enjoyed fresh from the oven.
💡 Pro Tips
- ✓If the dough feels too dry, add a tiny bit more milk, a teaspoon at a time.
- ✓If the dough is too sticky, add a little more cassava flour.
- ✓Toasting the anise seeds before adding them enhances their flavor.
- ✓Chipa can be made ahead and stored in an airtight container at room temperature for a few days, or frozen.
🔄 Variations
- Add a pinch of black pepper to the dough.
- Experiment with different types of cheese for varied flavors.
- For a slightly sweeter version, add a teaspoon of sugar to the dry ingredients.