Instructions: Preheat the oven to 230C/450F/gas 8. Sift the flour into a bowl. In a saucepan, combine the oil and salt with 80ml/3 fl. oz. water and bring to a boil. Slowly pour onto the tapioca flour, stirring it to a stiff dough with a wooden spoon. When the dough has cooled slightly, stir in the egg, then the yogurt, and finally the cheese. Grease your hands well with an oily paper towel, then form the dough into 12 balls. Arrange them on a non-stick baking sheet. Put into the oven and immediately reduce the temperature to 180C/350F/gas 4. Bake for 25-30 minutes. You should be able to tell that the rolls are done by the appetizing smell, but you can test for doneness by inserting a skewer; if it comes out clean they are ready. Cool on a wire rack.

According to the book, the most universal, almost the most popular form of bread, these tolls are found everywhere. Some rolls are made with wheat flour, but these tapioca flour ones are feather-light.

Tapioca flour is derived from the roots of the cassava plant.

Happy cooking!

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