The food52 community has introduced me to so many wonderful new recipes and ingredients and Chipa is one of them. I'd never baked with tapioca flour before and Zahirah's cheesy rolls were the perfect introduction. Simple ingredients combine to form a slightly crisp exterior and a soft interior. They have great texture from the tapioca flour and rich flavor from the Parmesan. These would make terrific party appetizers in addition to being great picnic food. Warm from the oven, they were quickly devoured by my family. We're ready for the next batch! - BlueKaleRoad —BlueKaleRoad
grams Parmesan cheese, grated
grams Tapioca flour
Water, as needed
In This Recipe
Preheat the oven to 425°F/220°C.
Grate the cheese. I use the coarse grater, as the cheese will melt in the oven anyway. Add eggs, vegetable oil, salt, and tapioca flour. Mix by hand until you get a grainy mix.
Pour in some room temperature water until you form a smoother ball of dough. Knead for five minutes, then let rest for fifteen.
Cut or separate into 35 gram pieces (about half the size of an egg) and roll until smooth. Place on a Silpat or greased cookie sheet and bake for fifteen minutes, or until slightly golden.