2 eggs (100 g, weighed out of shell) at room temperature, beaten
3 tablespoons (42 g) extra-virgin olive oil
2/3 cup (5 1/3 fluid ounces) milk, at room temperature
6 ounces sharp & hard cheese, grated (I used a blend of sharp cheddar and Parmigiano Reggiano)
1/4 teaspoon kosher salt
2 1/2 cups (300 g) tapioca starch/flour
Preheat your oven to 400°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.
In a blender or food processor, place the eggs, oil, eggs, milk, cheeses, salt, and about 1/2 cup tapioca starch and blend or process until smooth and well-combined. Pour the relatively thin mixture into a large bowl and add about another 1 1/2 cups tapioca starch. Mix to combine. If the mixture still sticks to the spoon, add more tapioca starch by the tablespoonful and mix in until it pulls away from the spoon. It should be tacky to the touch, but not gooey.
Divide the dough into 8 to 12 portions, depending upon the size you want. Put about 2 inches apart on a prepared baking sheet and chill in the refrigerator for about 10 minutes if you’d like a rounder roll. Roll into rounds and replace on baking sheet. Place in the center of the preheated oven and bake until puffed and beginning to brown (15 to 18 minutes, depending upon size). Serve immediately.
Originally published on the blog in 2013. Method improved, ingredient balance tweaked a bit. Photos and video all new.