In a large bowl, mix the all‑purpose flour with the salt and the cornstarch.The cornstarch is the secret touch—it gives the chipa kuerito their uniquely crispy texture.
Add the butter or margarine to the dry mixture.Using your hands, work the fat into the flour until it turns sandy and crumbly—no big chunks, just a soft, even texture that promises good things ahead.
Gradually add the milk (or water) to the mixture, kneading as you go until you get a soft, supple dough that doesn’t stick to your hands.If it feels too dry or too firm, adjust with a little more liquid—just enough to bring it together beautifully.
Knead the dough until it becomes smooth and fully homogeneous.To refine the texture, you can give it a few passes with a rolling pin.If you prefer, make the dough slightly firmer—this helps keep the chipa kuerito from absorbing too much oil when frying.
Roll out the dough with a rolling pin until it’s about half a centimeter thick. If you’d like a flakier texture, fold the dough once or twice before rolling it out again—just enough to give it a little extra character.
Use a pizza cutter to slice the dough into pieces of whatever size you prefer. Chipa kuerito can be round, square, or any shape that sparks joy—this dough is wonderfully forgiving.
