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Thin wheat flatbread that puffs during cooking; typically made without added oil, contains gluten, and is rich in carbohydrates.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Puffed lavash (60 g) has 174 calories. That works out to 290 calories per 100 g. It contains 34.5 g of carbs, 5.5 g of protein, 1.5 g of fat and 1.5 g of fiber. Its 15 µg of Selenium covers 27% of the Daily Value. Its glycemic index is 65 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (medium) · 60 g
174
KCAL / 60G
Carbs
34.5g
· 13% DV
Protein
5.5g
· 11% DV
Fat
1.5g
· 2% DV
Fiber
1.5g
· 5% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 80% · Protein 13% · Fat 7%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 174 kcal | |
| Total fat | 1.5 g | 2% |
| Saturated fat | 0.3 g | 2% |
| Trans fat | 0 g | |
| Sodium | 300 mg | 13% |
| Total carbohydrate | 34.5 g | 13% |
| Fiber | 1.5 g | 5% |
| Protein | 5.5 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 | 174 kcal |
| 1 ounce (medium) | 28.4 g | 82 kcal |
| 1 piece (small) | 30 g | 87 kcal |
| 1 cup (chopped) | 35 g | 102 kcal |
| 1 serving (medium) | 50 g | 145 kcal |
| 1 piece (large) | 90 g | 261 kcal |
| 100 g | 100 g | 290 kcal |
| 1 piece (extra large) | 120 g | 348 kcal |
Calculated from 290 calories per 100 g.
Puffed lavash is a thin wheat flatbread that balloons as it cooks. Steam separates the dough’s layers, creating a light interior that can collapse as the bread cools.
Puffed lavash puffs because moisture in the dough rapidly turns to steam against the hot cooking surface. The steam separates the layers; even rolling and a thoroughly heated pan or griddle help the bread inflate.
Make puffed lavash by rolling a simple flour-and-water dough very thin, then cooking it on a very hot griddle or skillet. Keep the dough evenly thin and avoid crowding the pan so it heats quickly and puffs.
No, puffed lavash and pita are different flatbreads. Both may form an air pocket during cooking, but lavash is usually thinner and more flexible, while pita is generally thicker and rounder.
Yes, puffed lavash works well for wraps. Warm it briefly so it bends without cracking, add fillings such as grilled vegetables or meat, and roll it while it is still pliable.
Sometimes, yes: puffed lavash may have a space between its layers that you can gently open and fill. Not every piece forms a complete pocket, so use it as a wrap if the layers stay joined.
Store puffed lavash in an airtight bag or container once it has cooled. Keeping air away helps it stay soft; sealing it while warm can trap condensation and make the bread damp.
Yes, puffed lavash freezes well. Separate the pieces with parchment so they do not stick together, seal them in a freezer bag, and thaw before briefly warming to restore flexibility.
Warm puffed lavash briefly in a preheated dry skillet, turning it once if needed. Long heating dries it out, so cover it with a clean towel after warming to help it stay soft.
Puffed lavash turns hard or cracks when it loses moisture, usually from being left uncovered or heated too long. Store it sealed after cooling, and warm it briefly before using if it has become stiff.
Vitamins
B1
0.21mg · 18% DV
B3
2.1mg · 13% DV
Biotin
2.4µg · 8% DV
B2
0.07mg · 5% DV
Minerals
Selenium
15µg · 27% DV
Manganese
0.36mg · 16% DV
Sodium
300mg · 13% DV
Copper
0.09mg · 10% DV
Potassium ⭐
90mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 174 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.
Puffed lavash is a thin wheat flatbread that balloons as it cooks, leaving a light, airy interior. Lavash is part of the bread traditions of Turkey and nearby regions, where it is made in different forms; this version is especially handy for wrapping food or tearing into pieces at the table.
Its soft, flexible texture works well with kebabs, grilled vegetables, dips and everyday meals, and it can also be filled for a quick lunch. In Turkey and across the wider region, it is commonly served alongside savory dishes or used as a wrap; elsewhere, it fits easily into sandwiches and shared platters. It is mainly a source of carbohydrates, with 57.5 g per 100 g. Pair it with vegetables and a protein-rich filling for a more rounded meal, and adjust the portion to suit your appetite.
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
0.3g
MONOUNSATURATED
0.24g
POLYUNSATURATED
0.54g
Omega 6:3 ratio 16:1
Above the ideal 4:1 (16:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.