Chipa is a small traditional cheese bread from Paraguay, which is especially consumed during the Holy Week before Easter. Chipa argolla is the popular ring-shaped version.
Preheat oven to 420F/220C.
Dissolve the salt in the milk. Add to the mixture. Then, add the cassava flour and corn flour and continue mixing until well combined.
Roll each ball into a rope of about 6 inches (15cm) long and ½ inch (1cm) thick. Bring ends together to form a circle and press to seal. Place 3 inches (8cm) apart on baking sheets lined with parchment paper.