Keto Rogef Eish Baladi (Egyptian Flatbread)

Discover a delicious low-carb twist on a Middle Eastern classic with this Keto Rogef Eish Baladi, a wholesome take on traditional Egyptian flatbread. Made with a blend of almond flour, coconut flour, and psyllium husk powder, this recipe achieves the perfect balance of softness and elasticity without relying on grains or gluten. Enhanced by the light tang of apple cider vinegar and a touch of olive oil, these flatbreads are baked to golden perfection, offering a crisp, flavorful alternative for keto dieters and bread lovers alike. Ready in less than an hour, this easy-to-make flatbread pairs beautifully with dips like hummus or baba ghanoush, or as a versatile side for your favorite Mediterranean dishes. Perfect for anyone seeking a healthy, gluten-free, and keto-friendly bread option, this recipe brings authentic taste to your table without compromise.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Almond flour
• 0.5 cup Coconut flour
• 2 tablespoons Psyllium husk powder
• 1 teaspoon Baking powder
• 0.5 teaspoon Salt
• 1 cup Warm water
• 1 large Egg
• 1 tablespoon Apple cider vinegar
• 2 tablespoons Olive oil

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2

In a large mixing bowl, combine the almond flour, coconut flour, psyllium husk powder, baking powder, and salt. Stir well to mix all dry ingredients evenly.

Step 3

In a separate bowl, whisk together the warm water, egg, apple cider vinegar, and olive oil until well combined.

Step 4

Pour the wet ingredients into the dry ingredients and mix using a spatula or your hands until a dough forms. The dough should not be sticky, but workable and firm.

Step 5

Let the dough rest for about 5 minutes to absorb moisture, allowing the psyllium husk to fully activate.

Step 6

Divide the dough into 4 portions. Roll each portion between two sheets of parchment paper using a rolling pin until they are about 1/4 inch thick and round.

Step 7

Carefully transfer each flattened dough onto the prepared baking sheet.

Step 8

Bake the flatbreads in the preheated oven for 15 minutes, then flip them over and bake for another 10-15 minutes until they are golden brown and satisfyingly crisp.

Step 9

Remove the flatbreads from the oven and let them cool on a wire rack.

Step 10

Serve these keto-friendly Eish Baladi warm or at room temperature with your favorite dips or as a side to main dishes.

Nutrition Facts

Serving size	(526.5g)

Amount per serving	% Daily Value*
Calories	1233.0

Total Fat 92.7g	0%
Saturated Fat 18.1g	0%
Polyunsaturated Fat 4.6g
Cholesterol 219.5mg	0%
Sodium 1813.5mg	0%
Total Carbohydrate 79.7g	0%
Dietary Fiber 50.6g	0%
Total Sugars 8.7g
Protein 38.7g	0%

Vitamin D 53.8IU	0%
Calcium 285.6mg	0%
Iron 9.2mg	0%
Potassium 639.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.8%

Protein: 11.8%

Carbs: 24.4%