Paleo Rogef Eish Baladi (Egyptian Flatbread)

Discover the perfect balance of tradition and health with this Paleo Rogef Eish Baladi (Egyptian Flatbread) recipe—a grain-free, gluten-free twist on the iconic Egyptian staple. Made with nutrient-dense almond flour, coconut flour, and tapioca starch, this recipe flawlessly replicates the soft yet sturdy texture of traditional flatbread while remaining entirely paleo-friendly. Each flatbread is generously sprinkled with nutty sesame seeds, adding a delicious crunch and authentic flavor. Quick to prepare in just 15 minutes, this wholesome alternative is baked to golden perfection, making it a versatile option for scooping up dips, creating wraps, or serving alongside your favorite Middle Eastern dishes. Whether enjoyed warm or room temperature, this healthy flatbread is as satisfying as it is nourishing, delivering both cultural authenticity and modern dietary considerations.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 8

Ingredients

• 2 cups Almond flour
• 0.25 cup Coconut flour
• 2 tablespoons Tapioca starch
• 0.5 teaspoon Baking soda
• 0.5 teaspoon Sea salt
• 3 large Eggs
• 3 tablespoons Olive oil
• 0.5 cup Warm water
• 2 tablespoons Sesame seeds

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 2

In a large mixing bowl, combine the almond flour, coconut flour, tapioca starch, baking soda, and sea salt. Mix well to ensure even distribution of the baking soda.

Step 3

In a separate bowl, beat the eggs and then stir in the olive oil and warm water until well combined.

Step 4

Slowly add the wet ingredients to the dry ingredients. Mix thoroughly using a spatula or your hands until you form a dough that holds together.

Step 5

Divide the dough into 8 equal pieces and roll each piece into a ball.

Step 6

Sprinkle a clean surface with a little almond flour and press each ball into a flat circle, about 1/4 inch thick.

Step 7

Transfer the flatbread circles onto the prepared baking sheet.

Step 8

Sprinkle sesame seeds evenly over the top of each flatbread, pressing lightly to help them adhere.

Step 9

Bake in the preheated oven for 15-20 minutes, or until the edges are golden brown and the bread feels firm to the touch.

Step 10

Let cool slightly before serving. Enjoy your paleo Egyptian flatbread warm or at room temperature as a versatile base for various toppings.

Nutrition Facts

Serving size	(573.0g)

Amount per serving	% Daily Value*
Calories	1978.6

Total Fat 166.6g	0%
Saturated Fat 23.7g	0%
Polyunsaturated Fat 8.1g
Cholesterol 558mg	0%
Sodium 2045.6mg	0%
Total Carbohydrate 77.5g	0%
Dietary Fiber 34.8g	0%
Total Sugars 10.6g
Protein 69.1g	0%

Vitamin D 123IU	0%
Calcium 515.2mg	0%
Iron 12.6mg	0%
Potassium 461.1mg	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: 71.9%

Protein: 13.3%

Carbs: 14.9%