Breakfast, sweet and savory

The other day I found a bag of packaged flat bread. The stuff was halfway between a pita and a wrap; essentially, the kind of stuff that looks good in the store but ends up being too thin for pita applications and too thick for a wrap.

Toasted with some goat cheese, olives and sun-dried tomatoes, though, it served as a makeshift pizza crust. And when topped with a fresh batch of tzatziki (see earlier post), it formed part of this complete breakfast.

The other part was a batch of cinnamon buns. The key is to let the dough sit overnight in the fridge, making it tangy and yeasty. I'm still working on my technique, trying to reduce variability from batch to batch.