Chebe Pitas on the Grill (or in the Oven)

Chebe Pitas on the Grill (or in the Oven)

This is the second recipe for grilled pitas on these recipe pages and is brought to us by The Sensitive Epicure.  She has her unique way of preparing the dough and it turns out quite nicely as you can see.

These can be baked if you don’t have a grill or if the weather doesn’t agree with that mode of heat.  And, if by need or by choice, you’re looking for a vegan version the egg can be replaced with aquafaba. Gluten and grain free just doesn’t get any better!

“I never even think about a “regular” pita, naan, etc. This is the preferred choice in my house amongst my family and friends.” – The Sensitive Epicure

Recipe by The Sensitive Epicure / Photo by Wendy G. K.

Chebe Pitas on the Grill (or in the Oven)
Prep Time
15 mins
Cook Time
6 mins
Total Time
21 mins
Course: Side Dish
Servings: 6 pitas
  • 1 package (7.5 oz) Chebe All Purpose Mix or other savory Chebe Mix.
  • 1 tsp baking powder
  • seasonings, chopped fresh herbs like oregano, parsley, chives; garlic, onion powder
  • 2 large eggs, room temperature (or aquafaba*)
  • 4 Tbsp liquid, room temperature (milk, milk substitute, water, broth, etc.)
  • 2 Tbsp olive oil
  1. Preheat the grill or oven to 400F.  In a bowl, blend the Chebe mix with the baking powder and seasonings. Set aside.

  2. In a separate bowl, scramble the eggs and then blend in the liquid and the oil thoroughly.

  3. Carefully incorporate the dry ingredients with the liquids to make into a dough that is easy to handle and shape. (If too sticky, add a little bit more (tapioca) flour/starch. If too mealy/powdery, add a little bit more liquid until dough is cohesive.)

  4. On your working surface, lightly dust with (tapioca) flour/starch.  Divide the mass of dough into 6 portions.

  5. On your floured surface, shape the dough into a round pita about ¼ inch thick. You can use your hands or a rolling pin. Lightly dust each pita to prevent sticking and stack.
  6. Cook on grill (flip when it puffs up after 2-3 min), or in oven (bake for about 15 -18 minutes), gently dusting off excess flour/starch. It's ready when golden brown and puffed.

  7. Store in a tortilla warmer or in a bowl with a cloth on the top.
Recipe Notes

*For an egg-free version, use 6 Tbsp aquafaba.


Recipe by The Sensitive Epicure

This recipe works great with Chēbē Original Cheese Bread Mix, but you may also try it with these Chēbē mixes:


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