It’s been made with corn flour and cooked over hot embers, but the dish actually originated with a personal chef in the mid-19th century. The recipe for Sopa Paraguaya is simple and uses a few common ingredients. You can make it at home and you can even eat it at a restaurant. ...
Turn out onto a floured board and knead for about 10 minutes, working in additional flour to overcome stickiness. Place the dough into a greased bowl, turning to grease the top. Cover tightly with plastic wrap and put into a warm, draft-free place until doubled in bulk, about 1 hour....
Turn out onto a floured board and knead for about 10 minutes, working in additional flour to overcome stickiness. Place the dough into a greased bowl, turning to grease the top. Cover tightly with plastic wrap and put into a warm, draft-free place until doubled in bulk, about 1 hour. ...