Paraguayan Chipa (Easter Breakfast Bread) | Saveur
Traditionally associated with Easter, this cheese bread from Paraguay has a dense chewy texture similar to a classic New York wheat-flour bialy.
Ingredients
- 2 <sup>1</sup>⁄<sub>2</sub> cups yucca flour (<i>see note</i>), plus extra for rolling
- 1 cup corn meal, plus extra for dusting
- <sup>1</sup>⁄<sub>2</sub> tsp. baking powder
- 1 <sup>1</sup>⁄<sub>4</sub> tsp. salt
- 4 eggs
- <sup>1</sup>⁄<sub>2</sub> cup milk
- <sup>1</sup>⁄<sub>2</sub> cup unsalted butter, cubed
- 1 tbsp. anise seeds, lightly toasted
- <sup>3</sup>⁄<sub>4</sub> cup shredded mozzarella
- <sup>1</sup>⁄<sub>4</sub> cup grated parmesan
- <sup>1</sup>⁄<sub>3</sub> cup crumbled feta
- <sup>1</sup>⁄<sub>2</sub> cup shredded cheddar
- Flake sea salt, to garnish
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