Ingredients for 16 servings

1⁄4 cup grated parmesan
1⁄3 cup crumbled feta
1⁄2 cup milk
1⁄2 cup shredded cheddar
1⁄2 cup unsalted butter, cubed
1⁄2 tsp. baking powder
3⁄4 cup shredded mozzarella
1 cup corn meal, plus extra for dusting
1 tbsp. anise seeds, lightly toasted
1 1⁄4 tsp. salt
2 1⁄2 cups yucca flour (see note), plus extra for rolling
4 eggs
Flake sea salt, to garnish

Directions

Whisk yucca flour, corn meal, baking powder and salt in a medium bowl. Using your hands or a pastry cutter, blend butter into dry ingredients until mixture holds together in pea-sized lumps. Make a well in the center of the mixture and whisk in eggs and milk until a stiff dough forms. Fold in anise seeds andcheese until dough comes together into a firm ball. Divide dough into quarters, then divide each quarter into 4 equal sized balls. Cover and chill 20-30 minutes.

Heat oven to 400°F with racks in the upper and lower thirds. Line two large rimmed baking sheets with parchment and dust lightly with cornmeal. Lightly flour your hands and a clean work surface with yucca flour, and roll each ball into a rope approximately 7-inches long and 1⁄2-inch thick. Bring ends together to form a circle and press to seal. Place 3-inches apart on prepared baking sheets. Sprinkle lightly with flake sea salt. Bake 12-15 minutes until puffed and lightly golden. Serve warm.