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
  • Easy

Nutrition per serving

  • kcal 115
  • fat 1g
  • saturates 0.3g
  • carbs 21g
  • sugars 1g
  • fibre 2g
  • protein 5g
  • salt 0.4g


  • 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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  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.

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