Chēbē on the stove? Yes! All you need is a burner, an iron skillet and 30 minutes! Sometimes you just don’t want to use the oven. Well, Chēbē’s middle name is ‘versatile’, so no problem! Cheese bread on the stove?! Chēbē’s got you covered!
- 1 package (7.5 oz) Chēbē Original Cheese Bread Mix
- 3 oz Parmesan cheese*, plus a little more for sprinkling
- 2 large eggs (or aquafaba**)
- 4 Tbsp water, or milk if using other Chēbē varieties
- 2 Tbsp oil or softened butter
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In a bowl and using a fork, blend into the Chēbē mix the cheese, eggs, water (or milk if not Original Chēbē Mix) and oil. Mix for a few minutes then continue kneading with your hands until the dough is smooth.
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For flatbread, separate the dough in two equal pieces and flatten each to 8” in diameter. For breadsticks, separate the dough in 16 equal pieces and roll them to 8” in length.
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Oil lightly an iron skillet and heat it over a burner on high. Once hot, place the Chēbē dough on it.
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For flatbread, it should take about 5 minutes on each side, but check for the pan side of the dough after a few minutes to be sure that it doesn’t burn. For breadsticks, use tongs and continually roll them over the pan until all sides are browned (about 8 minutes).
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Top the flat bread with shaved or shredded Parmesan cheese after the first flip. When done, slice and serve!
*Hey, dairy free cheese works great with Chēbē!
**For an egg-free version, use 6 Tbsp aquafaba.
This recipe works great with Chēbē Original Cheese Bread Mix, but you may also try it with these Chēbē mixes:
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