Preheat oven to 375F. Line two baking sheets with parchment paper or silicon baking mats.
In a large mixing bowl, combine the Chebe mix, eggs, 4 Tbsp melted butter and 8 Tbsp water.
Mix with a fork until combined; the mixture will be crumbly. Dump the mixture onto a clean work surface and knead until fully combined, smooth and not sticky.
Divide the mixture into two equal portions. Place a large piece of waxed or parchment paper on a work surface. Place one of the dough portions on the paper and place another piece of paper on top.
Roll the dough into a rectangle that is slightly larger than 9 by 13 1/2 inches. Trim the edges of the dough so they are straight and cut into six 4 1/2 by 4 1/2 inch squares (make 3 cuts across the long way and one cut through the middle.)
Brush a little water on all of the edges and fold the dough over making a triangle. Press the dough together firmly, then flatten the edges with the tines of a fork.
Recipe by Simply Gluten-Free