Okay, so you cut carbohydrates, but still dream of soft, warm bread? Yes right away. If you ever had real lavash in Lebanon – these thin, stretchy bread leaves that you can roll almost everything, you know that you have met differently. But on keto? Most of us thought that the ship was sailing a long time ago.

Here is the good news: you can get this lavash atmosphere without driving full carbohydrates. You don’t have to be a cook. You don’t have to hunt 20 chic ingredients. You only need a bowl, a little time and maybe a pan that has not seen the back of your kitchen cabinet for years.

Let’s talk about what you Do need.

What is Lavash anyway?

If you ever had a wrap that is actually folded without cracking, you probably have eaten a version of Lavash. It is popular throughout the Middle East and in the Armenia, but in Lebanon it is soft, tough and quick on a hot dome or a simple flat pan.

Traditionally, Lavash has flour, water, maybe a little salt and yeast. This is not exactly keto -friendly. So we just got on with the ingredients to keep it low in carbohydrates, but we still feel like the real thing.

Keto lavash snacking – just keep it

You won’t need anything strange here. Most of it will find you in a supermarket, and if you are already in Keto, you will probably have half of this witness in your pantry.

Here is what you need:

• 1 ½ cups of almond flour
• 2 tablespoons of coconut flour
• 1 tablespoon of psyllium Husk powder (this keeps it soft and bends)
• 1 teaspoon of Xanthan Gum (optional, but the texture helps)
• ½ teaspoon of salt
• 2 eggs
• 2 tablespoons of olive oil
• ¼ cup of warm water (add more if too dry)

That’s it. No yeast. No increase. No strange smells that come from your oven.

How to do Keto Lavash

Okay, this is the part that is normally overgrown. But if you can mix things and roll the dough, they are golden.

Step 1: Mix your dry stuff

Grab a bowl. Throw the almond flour, coconut flour, psyllium shells, salt and Xanthan Gum if you use it. Stir it well with a fork or hands. Make sure everything is mixed evenly.

Step 2: Add the wet stuff

Break into the eggs. Add olive oil. Pour a little into the warm water a little when mixing. It will start to look like play dough. If it is too dry and crumbly, slowly add more water to the other like one teaspoon.

You choose a soft, fake dough. Not sticky, but also not falling apart.

Step 3: Let it relax (only 10 minutes)

Let the dough rest. This gives the Psyllium shell period time to absorb the liquid. The texture is getting better.

Step 4: Roll it out

Share the dough into 4 pieces. Use parchment paper to roll it out thinly – like 1/8 inches. Use a rolling needle or even a wine bottle if you don’t have any (were there).

Try to get this oval or round shape but do not emphasize. It is not a beauty competition.

Step 5: Cook it

Heat a non-stick pan or cast iron pan on medium. No oil needs. Cook every lavash on each side for 1 to 2 minutes. You will see that it bubbles a bit and get a few brown spots – that’s what you want.

If you want it crispy, leave it longer. Do you want it soft? Take it out earlier.

What can you do with Keto Lavash?

It’s fun here. They don’t just make flat bread. They make a basis for everything.

Ideas:

• Wraps – chicken, beef, grilled vegetables, tahini, whatever you love.
• Pizzas – Use it as a crust. Add the sauce, cheese and coverings. Bake at 400 ° F until the cheese melts.
• Chips – cut into triangles. Bake up to crunchy. DIP in Guac, Hummus or Tzatziki.
• Breakfast roll – Eggs, bacon, avocado packed. Finished in minutes.

To be honest, as soon as you have made it, you are five minutes away from a meal at any time of the day.

Personal stories – grandma would probably laugh

Now I grew up with real Lebanese food. And I remember that my grandma Lavash made about a SAJ (thinking wok about the fire). She would open this dough and he would blow like magic. No measurements. Simply “feel”. I tried to tell her that I made a low -carbohydrate version, and she only shook her head like: “Why would you do that with bread?”

But when she tried it with Za’atar and Labneh, she didn’t speak for five minutes. This is a victory.

Tips will be happy that you knew

• Do not skip psyllium shell. It is the secret for soft bread. Without them you get Cracker -Vibes.
• Make a batch and freeze it. They heated well in the pan or in the oven.
• Do you want it more fluffy? Add a pinch of baking powder.
• Do not expect it to taste just like flour bread. But it will be close enough to relax your desire.

Keto -makros (because some of them follow)

Per piece (approximately):

• Calories: 180
• Fat: 15g
• Carbohydrates: 4G network
• Protein: 6g

It’s pretty solid for something that feels like they are “cheating” keto, but they really are not.

Why this keto -lavash -bread works

Look, there is a million keto bread recipes outside. But most are either too complicated or taste like almond cake that pretends to be bread.

This one? It tastes like something that they would actually eat intentionally. It is soft, it folds, roasting it and it even smells of bread. The balance of almond flour and coconut flour does not make it too tight, not too dry.

And you do not use yeasts or let it rise for hours. They don’t knead a dough as if it owes them money. They mix, roll and cook.

Diploma

This keto -lavash bread is simple, fast and actually tastes of food that you would wish for again. Regardless of whether you are fully in keto or just try to reduce carbohydrates a little, it fits. Nobody says it will replace the original recipe of your Teta – but it will be pretty close and it won’t be out of ketosis.

Do it once and it will be a normal thing in your kitchen. It is this type of recipe. Simple, flexible and worth 15 minutes.

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