BAKING CHIPA IN THE KAMADO ARGENTINO
INGREDIENTS
1/2 cup warm water.
70 gr Butter.
3/4 cup milk.
4 eggs.
1 cup cassava flour.
150 gr Parmesan cheese.
100 gr grated cheese.
STEP BY STEP
Light the kamado with deflector and baking stone, bringing it to 250°C by fully opening the air intake and chimney.
Sift the flour to remove any impurities. Once done, make a hole in the middle to place the eggs, butter, cheeses, milk, and salt.
Mix the ingredients and then gradually incorporate the flour. Knead for fifteen (15) minutes until you have a homogeneous dough.
Let it rest in the refrigerator for forty-five (45) minutes.
Remove and form small balls to place in the kamado, bake for twenty (20) minutes, and you’re done!