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Traditional North African flatbread, usually made with semolina and yeast, source of fiber and carbohydrates.
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Sek Ouark (80 g) has 208 calories. That works out to 260 calories per 100 g. It contains 41.6 g of carbs, 6 g of protein, 2 g of fat and 2.8 g of fiber. Its 0.3 mg of Manganese covers 14% of the Daily Value. Its glycemic index is 70 (high), so it raises blood sugar quickly.
Selected: 1 piece (medium) · 80 g
208
KCAL / 80G
Carbs
41.6g
· 15% DV
Protein
6g
· 12% DV
Fat
2g
· 3% DV
Fiber
2.8g
· 10% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 80% · Protein 12% · Fat 8%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 208 kcal | |
| Total fat | 2 g | 3% |
| Saturated fat | 0.4 g | 2% |
| Trans fat | 0 g | |
| Sodium | 312 mg | 14% |
| Total carbohydrate | 41.6 g | 15% |
| Fiber | 2.8 g | 10% |
| Protein | 6 g | 12% |
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) | 80 g | 208 kcal |
| 1 slice (thin) | 30 g | 78 kcal |
| ½ piece (half) | 40 g | 104 kcal |
| 1 piece (small) | 50 g | 130 kcal |
| 1 slice (thick) | 50 g | 130 kcal |
| 100 g | 100 g | 260 kcal |
| 1 piece (large) | 120 g | 312 kcal |
| 2 piece (double) | 160 g | 416 kcal |
Calculated from 260 calories per 100 g.
Sek Ouark is a traditional North African flatbread, usually made with semolina and yeast. It is served alongside meals or used to scoop up dips and sauces; recipes and thickness can vary from one cook to another.
Sek Ouark is usually made from semolina, yeast, water, and salt. Some recipes add a little oil, but semolina is the defining ingredient that gives the bread its characteristic texture.
Yes, Sek Ouark is usually made with yeast. The dough is allowed to rise before it is shaped and cooked, although the exact proofing time and method depend on the recipe.
Sek Ouark is typically made with semolina, while pita is commonly made with wheat flour and often puffs into a hollow pocket during baking. Sek Ouark is generally served as a flatbread rather than as a pocket for filling.
Mix semolina with yeast, water, and salt, knead into a soft dough, and leave it to rise. Shape the dough into a flat round and cook it in a pan or oven; recipes differ in how thick the bread is and how long it rises.
Sek Ouark goes well with soups, stews, grilled foods, and dips. Its flat shape makes it useful for scooping up sauces, and it can also be served with simple breakfast toppings such as cheese or jam.
Sek Ouark is a traditional North African flatbread. The name and recipe may vary by community, so ingredients, thickness, and whether it is cooked on a griddle or in an oven are not identical everywhere.
Let Sek Ouark cool completely, then store it in an airtight bag or bread container at room temperature. Keep it away from damp conditions, and discard the whole piece if you see mold rather than cutting away just the spot.
Yes, Sek Ouark freezes well. Cool it first, separate portions so they are easy to remove, and seal them in a freezer-safe bag. Thaw and warm it in a pan or oven before serving.
Yes, Sek Ouark can raise blood sugar because it contains carbohydrates. Pairing it with vegetables and a protein-rich food may make a meal more balanced; anyone managing diabetes should follow their own portion guidance.
Vitamins
B3
1.68mg · 11% DV
B1
0.11mg · 9% DV
B5
0.32mg · 6% DV
Biotin
1.2µg · 4% DV
Minerals
Manganese
0.32mg · 14% DV
Sodium
312mg · 14% DV
Selenium
6.4µg · 12% DV
Copper
0.07mg · 8% DV
Potassium ⭐
60mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 208 calories in 1 piece (medium) (80 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.
Sek Ouark is a North African flatbread, usually made with semolina and yeast. It has a mild, grainy flavour and a texture that can be soft or pleasantly substantial, depending on how it is prepared. Its simple taste makes it well suited to scooping up sauces and accompanying savoury dishes.
In North African meals, it can be served alongside soups, stews and vegetables; elsewhere, enjoy it as a table bread or with breakfast foods. It is mainly a source of carbohydrates, with some fibre—about 3.5 g per 100 g. Pair it with vegetables and beans, eggs or another protein for a more filling 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
0.4g
MONOUNSATURATED
0.48g
POLYUNSATURATED
0.4g
Omega 6:3 ratio 18:1
Above the ideal 4:1 (18:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.