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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

  • Prep: 8 mins
    Cook: 12 mins
  • Makes 6
  • Easy
  • Makes 6
  • Easy
  • Calories 115
  • Carbohydrates 21
  • Saturated Fat 0.3
  • Sugar 1
  • Protein 5
  • Fat 1
  • Fibre 2
  • Salt 0.4

Nutrition per serving

  • Calories 115
  • Carbohydrates 21
  • Saturated Fat 0.3
  • Sugar 1
  • Protein 5
  • Fat 1
  • Fibre 2
  • Salt 0.4

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

  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.

  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.

  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.