Triangular bread thins
Ingredients
- Step 1 190g plain wholemeal spelt flour , plus extra for dusting
- Step 2 ½ tsp bicarbonate of soda
- Step 3 1 tsp baking powder
- Step 4 75ml live bio yogurt made up to 150ml with cold water
Calories: 115
Carbohydrate: 21 g
Protein: 5 g
Fat: 1 g
Cook time: 20 minutes
Prep time: 8 minutes
Total time: 28 minutes
Servings: 6
TAGS
Lunch
Snack
Baking
Bread
Bread thin
Easy
Low fat
Lunch
Sara Buenfeld
Vegetarian
Directions
- 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.