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  • 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

Nutrition: per triangle

  • kcal115
  • fat1g
    low
  • saturates0.3g
  • carbs21g
  • sugars1g
  • fibre2g
  • protein5g
  • salt0.4g
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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.

RECIPE TIPS
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Recipe from Good Food magazine, January 2018

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Comments, questions and tips (10)

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Overall rating

A star rating of 4.9 out of 5.13 ratings

michael1945

Just made this bread for the first time, its very quick and easy to make. It is also very tasty and keeps well in the fridge, I can almost guarantee you wont need to freeze it because it wont last that long.

sammyt05

A star rating of 5 out of 5.

Just made my first lot today and came out so well I made another straight after.

I was a bit weary when the first lot went into the oven as it was way more sticky than I thought it should be, however it came out really well. Made it up to the recommended 20cm circle but it came out slightly domed…

jucoka

and salt? Must be in?

Cris Gasser avatar

Cris Gasser

I was out of spelt but used sprouted whole wheat flour instead. It was a remarkably tasty and filling part of my lunch. I wasn't sure what made a serving but only one piece with salmon and salad was quite filling and satisfying. I look forward to trying it with spelt flour

Miribelle

question

Do you have to use live bio yoghurt for this recipe? Would ordinary natural yoghurt work?

goodfoodteam avatar
goodfoodteam

Thanks for your question. Yes it would. We suggest the live yogurt for additional nutritional benefit.

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