Keto Lavash Bread (Lebanese Style) – A Simple Low-Carb Fix That Tastes Like Home

Alright, so you’re cutting carbs but still dreaming of soft, warm bread? Yeah, same. If you’ve ever had real Lavash in Lebanon—those thin, stretchy sheets of bread you can roll around just about anything, you know they hit different. But on keto? Most of us thought that ship sailed a long time ago.

Here’s the good news: You can get that Lavash vibe without going full carb. You don’t need to be a chef. You don’t need to hunt down 20 fancy ingredients. You just need a bowl, a bit of time, and maybe a pan that hasn’t seen the back of your kitchen cupboard in years.

Let’s talk about what you do need.

What is Lavash, Anyway?

If you’ve ever had a wrap that actually folds without cracking, you’ve probably eaten some version of Lavash. It’s popular all over the Middle East and Armenia, but in Lebanon, it’s soft, chewy, and cooked quick on a hot dome or a simple flat pan.

Traditionally, Lavash has flour, water, maybe a bit of salt and yeast. That’s not exactly keto-friendly. So we mess with the ingredients just enough to keep it low-carb but still feel like the real thing.

Keto Lavash Bread Ingredients – Keep It Simple

You’re not going to need anything weird here. Most of it you’ll find in any supermarket, and if you’re already into keto, you probably have half this stuff in your pantry.

Here’s what you’ll need:

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

That’s it. No yeast. No rising. No weird smells coming out of your oven.

How to Make Keto Lavash

Alright, this is the part that usually gets overcomplicated. But if you can mix stuff and roll dough, you’re golden.

Step 1: Mix Your Dry Stuff

Grab a bowl. Toss in the almond flour, coconut flour, psyllium husk, salt, and xanthan gum if you’re using it. Give it a good stir with a fork or your hands. Make sure it’s all blended evenly.

Step 2: Add the Wet Stuff

Crack in the eggs. Add olive oil. Pour in the warm water a bit at a time while mixing. It’ll start looking like playdough. If it’s too dry and crumbly, add more water slowly, like a teaspoon at a time.

You’re going for a soft, moldable dough. Not sticky, but not falling apart either.

Step 3: Let It Chill (Just for 10 Mins)

Let the dough rest. This gives the psyllium husk time to soak up the liquid. The texture gets better, promise.

Step 4: Roll It Out

Split the dough into 4 pieces. Use parchment paper to roll them out thin—like 1/8 inch. Use a rolling pin or even a wine bottle if you don’t have one (been there).

Try to get that oval or round shape, but don’t stress. It’s not a beauty contest.

Step 5: Cook It

Heat a non-stick pan or cast iron skillet on medium. No oil needed. Cook each Lavash for 1 to 2 minutes on each side. You’ll see it bubble a bit and get some brown spots—that’s what you want.

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

What Can You Do With Keto Lavash?

This is where it gets fun. You’re not just making flatbread. You’re making a base for everything.

Ideas:

• Wraps – Chicken, beef, grilled veggies, tahini, whatever you love.
• Pizzas – Use it as a crust. Add sauce, cheese, toppings. Bake at 400°F till the cheese melts.
• Chips – Cut into triangles. Bake until crisp. Dip in guac, hummus, or tzatziki.
• Breakfast rolls – Eggs, bacon, avocado wrapped up. Done in minutes.

Honestly, once you have these made, you’re five minutes from a meal any time of day.

Personal Story Time – Grandma Would Probably Laugh

Now, I grew up around real Lebanese food. And I remember my grandma making Lavash over a saj (think upside-down wok over fire). She’d slap that dough on and it’d puff like magic. No measurements. Just “feel.” I tried telling her I was doing a low-carb version, and she just shook her head, like, “Why would you do that to bread?”

But once she tried it with za’atar and labneh… she didn’t talk for five minutes. That’s a win.

Tips You’ll Be Glad You Knew

• Don’t skip psyllium husk. It’s the secret to soft bread. Without it, you get cracker vibes.
• Make a batch and freeze them. They reheat well in the pan or oven.
• Want it fluffier? Add a pinch of baking powder.
• Don’t expect it to taste exactly like flour-based bread. But it’ll be close enough that your cravings chill out.

Keto Macros (Because Some of You Are Tracking)

Per piece (roughly):

• Calories: 180
• Fat: 15g
• Carbs: 4g net
• Protein: 6g

That’s pretty solid for something that feels like you’re “cheating” on keto but you’re really not.

Why This Keto Lavash bread Works

Look, there’s a million keto bread recipes out there. But most are either too complicated or end up tasting like almond cake pretending to be bread.

This one? It tastes like something you’d actually eat on purpose. It’s soft, it folds, it toasts, and it even smells like bread. The balance of almond flour and coconut flour makes it not too dense, not too dry.

And you’re not using yeast or letting it rise for hours. You’re not kneading dough like it owes you money. You’re just mixing, rolling, and cooking.

Conclusion

This Keto Lavash Bread is simple, quick, and actually tastes like food you’d want again. Whether you’re fully into keto or just trying to cut back on carbs a little, it fits. No one’s saying it’ll replace your Teta’s original recipe—but it gets pretty close, and it won’t knock you out of ketosis.

Make it once, and it’ll become a regular thing in your kitchen. It’s that kind of recipe. Easy, flexible, and worth the 15 minutes it takes.

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