With this 2-ingredient dough recipe, you can be a super-mum all the time. I find myself whipping up fresh-baked scrolls 2 or 3 times a week for lunchboxes and snacks. It’s super simple, fun for the kids to get involved with and a great vehicle for all sorts of delicious foods. Plus it doesn’t need any time to prove!
Our faves are ham and cheese, cheese and Vegemite, fetta and spinach (with ricotta cheese also to cut strong fetta taste), salami, cheese and olives … really, the potential is endless.
It also makes a great pizza dough for a quick and easy dinner.
Suitable for 9 months plus.
Makes 1 long scroll and lots of delicious slices.
1 cup Greek yoghurt – I use the Farmers Union brand
1 cup self-raising flour
Toppings of your choice.
To make dough:
- Measure out the yoghurt and flour into a bowl and gently mix with your hands. It can be quite sticky so have the bag of flour nearby and add extra as required until you have a nice soft dough. Tip onto floured work surface and knead for 2 mins.
To make scrolls:
- Pre-heat oven to 190 degrees.
- I like to roll the dough on a sheet of baking paper – roll the dough into a large rectangle and sprinkle toppings evenly all over. Roll up and transfer to baking tray and bake for 15 mins until starting to brown and hollow when tapped.
- Allow to cool a few minutes and slice to desired thickness.
- Note: if making Vegemite and cheese, it’s really hard to spread Vegemite on the dough, so aim for a few rough smears strategically placed so that each slice will get some Vegemite. It all works out in the end!
- Cooked slices can be frozen for a quick snack.
- Add the cheese and butter if using. Blend with a stick blender or in a food processor until smooth – you may need to add a tablespoon of the steaming water to achieve desired consistency.
- Serve warm to baby and freeze remaining in portions.