Multigrain Triangle Breads

Multigrain Triangle Breads
2 cups warm water
2 teaspoons granulated (white) sugar
1 package instant yeast
1 1/2 Tablespoons olive oil
1 teaspoon salt
1/2 cup natural wheat bran
1/2 cup ground flaxseed
3 cups whole wheat flour

In a large bowl, dissolve the sugar in the water. Sprinkle the yeast over top and let stand for ten minutes until frothy. Whisk in oil and salt. Stir in bran, flax, and 2 1/2 cups flour. Knead for 8-10 minutes, adding remaining flour as necessary. Let rise for 45 minutes until doubled in bulk OR refrigerate dough for up to one day in a greased plastic bag, bring to room temperature, then allow to rise (dough may expand slightly in the fridge).
Punch dough down, knead into a ball, then flatten into a circle approximately 1/4 inch thick. Cut into 16 triangles  stretching them as necessary to thin them to uniform shape. Place on parchment lined baking sheets, cover, and let rest for 15 minutes. Bake in batches at 425◦F for about 12 minutes, until golden.

This is my own take on a middle eastern flatbread recipe. I think these beads are very tasty and pretty simple to make compared to many other flatbread recipes. The are a nice mixture of grains and are tasty for breakfast, a small lunch, or as a side for supper. My father describes these as "parsnip-shaped" rather than triangular, but what can you do?