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Triangular bread thins

Bread triangles on cooking rack in circle

Triangular bread thins

Name: Triangular bread thins
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Yield: Makes 6
Ingredients: 190g plain wholemeal spelt flour plus extra for dusting; ½ tsp bicarbonate of soda; 1 tsp baking powder; 75ml live bio yogurt made up to 150ml with cold water

Sara Buenfeld

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Makes 6

Easy

Prep: 8 mins

Cook: 10 mins - 12 mins

A star rating of 4.8 out of 5.17 ratingsRate

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Bake our easy bread thins with wholemeal spelt and top with your favourite ingredients. We have ideas for using them in two healthy lunch recipes

Freezable

Vegetarian

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Alternatives

Complete the dish

Showing items 1 to 3 of 3

Goat's cheese, tomato & olive triangles

A star rating of 4.4 out of 5.9 ratings

Avocado & bean triangles

A star rating of 4.8 out of 5.4 ratings

Wild salmon & avocado triangles

A star rating of 4.7 out of 5.6 ratings

Ingredients

Nutrition

Units:

MetricUS

190g plain wholemeal spelt flour

plus extra for dusting
½ tsp bicarbonate of soda
1 tsp baking powder
75ml live bio yogurt

made up to 150ml with cold water

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Nutrition: per triangle

kcal115
fat1g

low
saturates0.3g
carbs21g
sugars1g
fibre2g
protein5g
salt0.4g

Method

step 1

Heat oven to 200C/180C fan/gas 6 and line a baking sheet with baking parchment. Mix the flour, bicarbonate of soda and baking powder in a bowl, then stir in the diluted yogurt with the blade of a knife until you have a soft, sticky dough, adding a little water if the mix is dry.
step 2

Tip the dough onto a lightly floured surface and shape and flatten with your hands to make a 20cm round. Take care not to over-handle as it can make the bread tough. Lift onto the baking sheet and cut into six triangles, slightly easing them apart with the knife. Bake for about 10-12 mins – they don’t have to be golden, but should feel firm. Leave to cool on a wire rack.
step 3

Use to make our wild salmon & avocado triangles and goat's cheese, tomato & olive triangles. The rest can be packed into a food bag to use later in the week, or frozen until needed.

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Recipe from Good Food magazine, January 2018

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A star rating of 4.8 out of 5.17 ratings

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