TOTAL TIME: 20 MINS
CALORIES/SERVING: 115 KCAL
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
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.
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.
Use to make our wild salmon & avocado triangles. The rest can be packed into a food bag to use later in the week, or frozen until needed.