These summery little flatbreads use pretty standard pantry ingredients & take less than an hour from start to finish – perfect for picnic lunches or emergency carb-fixes. I love them with fresh tomato soup for a quick & simple weekday dinner, or with a heaped garden salad and big chunks of feta in the sun.
[yumprint-recipe id=’3′]Mine suffered slightly from my total inability to cut things into neat & tidy squares; I’m too impatient & somehow never can do it by eye. Fortunately, they still taste delicious.
Eve plate via toast
Tempted? Got any other good ideas for topping? & perhaps most crucially, am I the last person on earth who still actually uses a bread machine?? Comment & let me know!