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Thin tandoor-baked lavash flatbread
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Asir tandiri flatbread (60 g) has 154 calories. That works out to 257 calories per 100 g. It contains 30.9 g of carbs, 5.1 g of protein, 1.7 g of fat and 1.7 g of fiber. Its 16.8 µg of Selenium covers 31% of the Daily Value. Its glycemic index is 70 (high), so it raises blood sugar quickly.
Selected: 1 piece (medium) · 60 g
154
KCAL / 60G
Carbs
30.9g
· 11% DV
Protein
5.1g
· 10% DV
Fat
1.7g
· 2% DV
Fiber
1.7g
· 6% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 78% · Protein 13% · Fat 9%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 154 kcal | |
| Total fat | 1.7 g | 2% |
| Saturated fat | 0.19 g | 1% |
| Trans fat | 0.01 g | |
| Sodium | 312 mg | 14% |
| Total carbohydrate | 30.9 g | 11% |
| Fiber | 1.7 g | 6% |
| Protein | 5.1 g | 10% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 60 g | 154 kcal |
| 1 piece (small) | 35 g | 90 kcal |
| 1 serving (half) | 60 g | 154 kcal |
| 1 piece (large) | 90 g | 231 kcal |
| 100 g | 100 g | 257 kcal |
| 1 piece (jumbo) | 120 g | 308 kcal |
| 1 serving (whole) | 120 g | 308 kcal |
| 2 piece (double) | 120 g | 308 kcal |
| 3 piece (triple) | 180 g | 463 kcal |
Calculated from 257 calories per 100 g.
Asir tandiri flatbread is a thin lavash-style bread baked in a tandoor. Its flexible shape works well for wrapping fillings or serving alongside a meal, though the exact dough and local recipe can vary.
Asir tandiri flatbread is made by baking thinly rolled dough against the hot inner surface of a tandoor. The intense heat cooks the thin bread quickly; ingredients and preparation details vary between bakers.
Asir tandiri flatbread is a type of lavash, distinguished mainly by its tandoor-baked style. The name does not guarantee one universal recipe, so thickness, texture, and dough preparation can differ from one bakery to another.
Usually, Asir tandiri flatbread stays thin rather than forming pita’s roomy pocket. Fold it around fillings or roll it as a wrap instead of cutting it open to stuff.
Asir tandiri flatbread pairs well with grilled meats, dips, and vegetables. Use it to scoop up food or wrap kebab-style fillings; its thin texture makes it easy to fold around ingredients.
Warm Asir tandiri flatbread briefly before wrapping. A covered skillet or a little steam makes it more pliable, while filling it sparingly and keeping the filling away from the edges helps prevent tears.
Yes, Asir tandiri flatbread can stand in for a tortilla in many wraps. It is often larger and thinner, so use less filling and fold the sides in before rolling to keep the contents contained.
Keep leftover Asir tandiri flatbread in an airtight bag or container in a cool, dry place once it has cooled. Leaving it exposed makes it dry out; freeze it if you need to keep it longer.
Yes, Asir tandiri flatbread freezes well when sealed to keep air out. Separate pieces with parchment so you can remove just what you need, then warm the thawed bread briefly to restore flexibility.
Yes, Asir tandiri flatbread can raise blood sugar because its wheat-based starch is digested into glucose. Eating it with protein- and fiber-rich foods can help moderate a meal’s effect; people managing diabetes should follow their care plan.
Vitamins
B3
2.04mg · 13% DV
B1
0.11mg · 9% DV
Folate
22.8µg · 6% DV
B5
0.25mg · 5% DV
Minerals
Selenium
17µg · 31% DV
Manganese
0.35mg · 15% DV
Sodium
312mg · 14% DV
Iron
1.86mg · 10% DV
Potassium ⭐
71mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 154 calories in 1 piece (medium) (60 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Asir tandiri flatbread is a thin lavash-style bread made from dough that is rolled out and baked in a tandoor. Its simple dough is typically based on flour and water, often with yeast and salt; the intense heat leaves it soft and pliable, with lightly browned patches.
It works well as a wrap for grilled vegetables, beans or meat, and can also be served alongside soups and shared dishes. In Turkey, lavash is a familiar choice for dürüm and for scooping up food at the table. It is chiefly a source of carbohydrates, with more modest amounts of protein and fibre. Add a generous filling of vegetables and a protein source for a more rounded meal.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.19g
MONOUNSATURATED
0.13g
POLYUNSATURATED
0.39g
Omega 6:3 ratio 18.5:1
Above the ideal 4:1 (18.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.