Servings: 6 Flatbreads Total Time: 35 minutes Difficulty: Easy Calories per Serving: 165 kcal Macros: 18g Protein / 5g Net Carbs / 7g Fat / 3g Fiber
Intro
There is something deeply satisfying about tearing into a warm, pillowy piece of authentic Turkish bread. Traditionally known as Bazlama, this soft flatbread is the heart of Mediterranean hospitality, usually hand-stretched and cooked on a hot griddle. If you have been missing the comfort of bread while following a strict regimen, this Keto Turkish Bread recipe is about to become your new kitchen staple.
We have completely reimagined the classic flour-heavy dough to create a version that is both high protein and incredibly low carb. By utilizing a blend of almond flour and high-quality protein isolates, we’ve achieved that signature “pocket” and soft chew without the carb crash. This recipe is perfectly Weight Watchers friendly, offering a high-volume, satiating bread option that won’t derail your points for the day.
Whether you are looking for keto recipes to pair with a savory shakshuka or need a sturdy wrap for your meal prep, this Turkish bread delivers. It is a wholesome, macro-friendly alternative that brings the flavors of Istanbul straight to your clean eating lifestyle.
Look at the Recipe
- Sensory Appeal: A soft, flexible flatbread with beautiful golden-brown charred spots and a light, airy interior.
- Flavor Highlight: Mildly nutty and savory with a hint of garlic and fresh parsley butter brushed on top.
- Dietary Benefit: Grain-free and yeast-free, making it a quick, high-protein solution for any time of day.
Ingredients Needed
The High-Protein Dough
- 1 ½ cups superfine almond flour
- 1/2 cup unflavored whey protein isolate (provides the structure)
- 2 tablespoons psyllium husk powder (for the “bread” chew)
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1 cup warm water (not boiling)
- 1 tablespoon olive oil (plus a little for the pan)
The Herb Topping (Optional)
- 1 tablespoon melted grass-fed butter or ghee
- 1 tablespoon fresh parsley, finely chopped
- 1/2 teaspoon garlic powder
How to Make Our Keto Turkish Bread
Whisk the almond flour, protein isolate, psyllium husk, baking powder, and salt in a large mixing bowl. Ensure there are no lumps in the protein powder, as this is the secret to a smooth, consistent low carb dough.
Add the warm water and olive oil to the dry ingredients. Stir with a spatula until a thick, slightly sticky dough forms. Let the dough rest for 5 to 10 minutes; this allows the psyllium husk to hydrate, giving the bread its flexible, “tearable” texture.
Divide the dough into 6 equal portions. Roll each piece into a ball and then flatten into a circle about 1/2 inch thick between two sheets of parchment paper. If the dough sticks, lightly oil your hands with a drop of avocado oil.
Heat a non-stick skillet or cast-iron griddle over medium heat. Place one flatbread into the dry pan. Cook for 2–3 minutes per side until the bread puffs slightly and develops those iconic charred “leopard spots.”
Brush the warm bread with the melted garlic-parsley butter immediately after removing it from the heat. This adds a layer of authentic Mediterranean flavor while keeping the crust soft and supple.
Storage & Serving Suggestions
Storing: Keep these in a sealed bag at room temperature for 2 days, or in the refrigerator for up to a week.
Reheating: To bring back the “fresh-baked” feel, toast them for 30 seconds in a dry pan or a toaster oven. Avoid the microwave, as it can make the protein-based dough slightly rubbery.
Freezing: These are excellent for meal prep recipes. Freeze with parchment paper between slices for up to 3 months.
Serving Pairings: Use this as a base for keto pizzas, a scoop for hummus, or as a high-protein wrap for grilled chicken and tzatziki.
Tips & FAQs
Can I substitute the protein isolate? For the best texture, whey protein isolate is highly recommended. However, you can use egg white powder as a substitute. Do not use collagen peptides, as they will not provide the necessary structure for the bread to rise.
Why didn’t my bread puff up? The “puff” comes from the reaction of the baking powder and the steam from the warm water. Make sure your pan is sufficiently hot before adding the dough, and ensure your baking powder is fresh.
Is this suitable for a strict Weight Watchers plan? Yes! Because it is high in protein and fiber, it is very filling. To keep points at a minimum, skip the butter topping and use a light mist of olive oil spray instead.
