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Karadeniz flatbread is a thin, durable flatbread from Turkey's Black Sea region.
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Karadeniz flatbread (60 g) has 186 calories. That works out to 310 calories per 100 g. It contains 39 g of carbs, 5.7 g of protein, 0.9 g of fat and 1.9 g of fiber. Its 0.4 mg of Manganese covers 18% of the Daily Value. Its glycemic index is 70 (high), so it raises blood sugar quickly.
Selected: 1 piece (medium) · 60 g
186
KCAL / 60G
Carbs
39g
· 14% DV
Protein
5.7g
· 11% DV
Fat
0.9g
· 1% DV
Fiber
1.9g
· 7% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 83% · Protein 12% · Fat 5%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 186 kcal | |
| Total fat | 0.9 g | 1% |
| Saturated fat | 0.12 g | 1% |
| Trans fat | 0 g | |
| Sodium | 288 mg | 13% |
| Total carbohydrate | 39 g | 14% |
| Fiber | 1.9 g | 7% |
| Protein | 5.7 g | 11% |
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 | 186 kcal |
| 1 slice (thin) | 20 g | 62 kcal |
| ½ piece (half) | 30 g | 93 kcal |
| 1 piece (small) | 40 g | 124 kcal |
| 1 piece (large) | 90 g | 279 kcal |
| 100 g | 100 g | 310 kcal |
| 1 piece (extra large) | 120 g | 372 kcal |
| 2 piece (double) | 120 g | 372 kcal |
Calculated from 310 calories per 100 g.
Karadeniz flatbread is a thin, durable bread from Turkey’s Black Sea region. It is typically made by rolling dough thin and cooking it on a hot surface; drying it helps it keep longer than soft, fresh flatbreads.
Lightly sprinkle Karadeniz flatbread with water, then cover it with a clean cloth for a short while. Add only a little water at a time: soaking it can make the bread soggy and difficult to handle.
Yes. Karadeniz flatbread has already been cooked, so it does not need further cooking. If it is dry and firm, moisten it slightly or warm it before eating to make it easier to fold and chew.
Keep Karadeniz flatbread dry in an airtight container or sealed bag, away from heat and humidity. Moisture can soften it and encourage mold, so let any damp bread dry thoroughly before storing it.
Yes, Karadeniz flatbread can be frozen. Separate the pieces with baking paper before packing them so you can remove only what you need. Thaw it and, if it feels stiff, lightly moisten it before serving.
Karadeniz flatbread is known as a thin, durable bread that can be dried for storage and softened before eating. Lavash is generally used fresh or soft for wrapping, though recipes and textures vary by region.
Serve Karadeniz flatbread in place of bread alongside meals, or soften it and use it to wrap cheese, vegetables, or cooked meat. Its mild taste works with both savory breakfast foods and main dishes.
Karadeniz flatbread becomes brittle when it dries out, which is useful for keeping it longer but makes it less flexible. Sprinkle it lightly with water and cover it with a cloth to restore some softness.
Yes, once softened, Karadeniz flatbread can be used for wraps. Add a modest amount of filling and fold it gently; a dry piece may crack, so moisten it before trying to roll it.
It can: Karadeniz flatbread is wheat-based and rich in carbohydrates, which are digested into glucose. If you have diabetes, consider your portion and what else is in the meal, and follow your clinician’s or dietitian’s individual guidance.
Vitamins
B1
0.11mg · 9% DV
B3
1.32mg · 8% DV
B5
0.24mg · 5% DV
Folate
13.2µg · 3% DV
Minerals
Manganese
0.42mg · 18% DV
Sodium
288mg · 13% DV
Selenium
6µg · 11% DV
Copper
0.08mg · 9% DV
Potassium ⭐
66mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 186 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.
Karadeniz flatbread is a thin, sturdy flatbread from Turkey’s Black Sea region, made by rolling dough into a fine sheet and cooking it. Its durable texture makes it easy to fold or wrap, and it keeps well compared with softer breads.
Serve it in place of bread alongside a meal, or wrap it around cheese, greens or other fillings for a simple lunch. Warming it briefly can make it more pliable; it also works well at the table with soups and stews. Karadeniz flatbread is mainly a source of carbohydrates, with 65 g per 100 g. Pair it with vegetables and a protein-rich filling or side for a more balanced 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 2
Minimally 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
0.12g
MONOUNSATURATED
0.12g
POLYUNSATURATED
0.15g
Omega 6:3 ratio 13:1
Above the ideal 4:1 (13:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.