Bread triangles on cooking rack in circle

Triangular bread thins

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(10 ratings)

Prep: 8 mins Cook: 10 mins - 12 mins

Easy

Makes 6

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

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per triangle

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

  • 190g plain wholemeal spelt flour, plus extra for dusting
  • ½ tsp bicarbonate of soda

  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 75ml live bio yogurt made up to 150ml with cold water

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.

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Comments, questions and tips

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sammyt05
21st Jan, 2018
5.05
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 rather than thin but it was still really soft on the inside. The next lot I spread out further and still came out really nice, only slightly thinner. I couldn't cut into triangles beforehand as the mixture was sticky so cut it up after it had come out and cooled down. I didn't use spelt flour rather than seeded wholewheat wholemeal flour. Really nice texture, tastes like a soft breaded ryvita :)
jucoka
20th Jan, 2018
and salt? Must be in?
Cris Gasser's picture
Cris Gasser
15th Jan, 2018
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
homealone's picture
homealone
13th Jan, 2018
5.05
These could not be any simpler to make and perfect if you need bread in a hurry. This was my first encounter with spelt flour which was easy to use and a really nice flavour. These will definitely be a regular in my house, I loved them
helleJan
10th Jan, 2018
3.8
I was not so sure about making my own bread as I have not done it before. But this was quick and easy to make. I even made an extra one for the freezer to use next week.
sl230l
9th Jan, 2018
5.05
Very easy and tasty! Would make again
Margot M's picture
Margot M
8th Jan, 2018
5.05
These are fabulous. Very easy and yummy. I added a teaspoon of caraway seeds and can recommend it if you like this flavour. I imagine it would also be great with chopped parsley/thyme/oregano.
Abena
7th Jan, 2018
5.05
These bread thins were very quick and easy to prepare and bake. Tasted great too.
Miribelle
14th Jan, 2018
Do you have to use live bio yoghurt for this recipe? Would ordinary natural yoghurt work?
goodfoodteam's picture
goodfoodteam
22nd Jan, 2018
Thanks for your question. Yes it would. We suggest the live yogurt for additional nutritional benefit.
jucoka
20th Jan, 2018
I did it with a preflop kefir and pinch salt and it was very delicious
goodfoodteam's picture
goodfoodteam
22nd Jan, 2018
Sounds great!
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