- 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
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Preheat the grill or oven to 400F. In a bowl, blend the Chebe mix with the baking powder and seasonings. Set aside.
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In a separate bowl, scramble the eggs and then blend in the liquid and the oil thoroughly.
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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.)
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On your working surface, lightly dust with (tapioca) flour/starch. Divide the mass of dough into 6 portions.
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On your floured surface, shape the dough into a round pita about ΒΌ inch thick. You can use your hands or a rolling pin. Lightly dust each pita to prevent sticking and stack.
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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.
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Store in a tortilla warmer or in a bowl with a cloth on the top.
*For an egg-free version, use 6 Tbsp aquafaba.
Recipe by The Sensitive Epicure