Heat the liquids

• In a saucepan, combine the vegetable oil, milk and salt.
• Bring to a boil over medium heat, then remove from the heat.

Make the dough

• Pour the hot liquid over the tapioca starch in a bowl and mix well.
• Let it cool slightly, then beat in the eggs one at a time.
• Stir in the grated mozzarella and parmesan until you get a sticky, smooth dough.

Shape the breads

• Preheat the oven to 200 °C.
• With oiled hands, roll the dough into small balls and place them on a baking tray, spaced apart.

Bake

• Bake at 200 °C until puffed and golden.