Pizza without the chew and weight, crisp breads without the mess. These easy flatbreads are a little crumbly, and little crisp, and they hold together while you take a bite. I made these today in the gorgeous Easter sunny afternoon, because sparkling autumn is in the air and we're down in stunning Wombarra near the beach. 

The recipe makes four, and I admit I made the flatbread dough recipe up on the spot. It's here now mostly because I want to refer back to it, make it again and again. And I think you'll love it. They're lovely and light, just right for lunch for four. Excuse the image I took it with my iPhone. 

• 2 brown or red onions, thinly sliced
• 2 tbs extra virgin olive oil
• 2 zucchini, thinly sliced lengthways with a mandolin
• chives, to serve
• 45g soft goats cheese (I used Meredith's marinated goat cheese)

dough

• 300g (2 cups) plain flour
• 7g (1 sachet) dried yeast
• 150ml milk (I use almond or soy)
• 1 egg, at room temperature
• 50ml extra virgin olive oil, plus extra

For dough, combine ingredients and 1 teaspoon fine salt in an electric mixer with a dough hook and knead until smooth dough forms. Alternatively, combine ingredients on a clean benchtop and knead well 5-8 minutes until smooth. Place in a bowl, cover with plastic wrap and then a tea towel and leave in a warm place 30 minutes to prove. 

Meanwhile, heat olive oil in a large frying pan over a low heat and cook onions until very soft and slightly caramelised, about 10 minutes. Divide dough into 4 balls and place on a tray covered loosely with plastic wrap. Let prove 10 minutes. 

Preheat oven to 250C. Roll out a ball of dough on a sheet of baking paper into a long oval shape, about 3mm thick. Spoon a quarter of the onion mixture over the dough and top with sliced zucchini. Season with salt and pepper. Transfers with paper to preheated oven and cook in upper-middle shelf until golden brown, about 6 minutes. Repeat with remaining dough and ingredients (you can do two at a time if preferred). 

Scatter over crumbled cheese and finely chopped chives, drizzle with olive oil and serve hot.