Triangular bread thins
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
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Prep:8 mins
Cook:12 mins
- Easy
Nutrition per serving
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kcal 115
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fat 1g
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saturates 0.3g
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carbs 21g
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sugars 1g
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fibre 2g
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protein 5g
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salt 0.4g
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
Tip
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Method
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.
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.
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.
