I make my children’s school lunches in the evening, after dinner is done and the younger four are tucked into bed while the older ones finish off homework. This means I’m usually sorting out Tupperware containers and fossicking through the fridge for ingredients much later than I would prefer. I have attempted to leave school lunches for the morning, but that was disastrous. There are simply far too many children, containers and food combinations to contend with before 7am. 

These little golden pillow-like buns are a hit with my children, especially when I team them with crunchy vegetables, their favourite cheeses and sliced cured meats. I used the recipe for Nigellan Flatbread published on the 20th October 2013, but this time I divided the dough into smaller portions. I made this batch on Sunday night when I realised that we were completely out of bread and any decent bakery by that late hour was closed. The majority of time taken to make these savoury buns involves no effort at all. You just need to let the dough rest in a cosy spot so that it may rise and double in size. 

The downside is cleaning up the sticky mess left behind on the bench after the two rounds of kneading and shaping. I guess this is where one of those fancy and fabulous bread making machines comes in handy because all the ingredients just go straight in and the machine does the rest. My brother Milan raves about the one he and his wife Emma use regularly. Hmm…perhaps I too should consider such a gadget, because the aroma, flavour and texture of home baked bread is so very satisfying.