Once a fortnight on a Sunday morning my husband plays with all the kids and I have a massive baking session to prepare for the lunchboxes in the weeks to come.

One of the things that the kids love to eat is Cheese and vegemite scrolls … and then I stumbled across this yoghurt dough from Kidspot.

It is delicious and SO fast to make. I’ve found the best way to get it to the right consistency is the measure the weights, rather than cups, and to make it in the food processor or thermocook machine.

My take on the orignal, calls for

• 470g SR flour (or 420g GF flour together with 1tbsp psyllium husk). We often use spelt flour or do half wholemeal
• 1/2 tsp flaked salt
• 360g high protein greek yoghurt or soy/coconut yoghurt. Here’s our dairy/soy yoghurt recipe.

*BOOST IT? Add 1/4 cup hemp seeds and 4 tbsp nutritional yeast to the flour. You’ll also need to add another tbsp or 2 of yoghurt.

Process all ingredients until it forms a dough, knead together and roll out into a large rectangle, no more than 1cm thick, on floured surface. (Speed 5, 15 seconds).

NOTE: If the dough is too sticky, add in 1 tsp of extra flour at a time and process to combine …. I have found that I often need to add more flour when I work with homemade soy yoghurt.

That’s it! Simple.

To make scrolls, I roll out into a rectangle, top with vegemite and grated cheese (or tomato paste, chopped ham off the bone and grated cheese). Roll into a tight log, cut into even slices and bake in a pre-heated oven at 200C for about 20 minutes.

Ellie loves it with her Bio Cheese.

It freezes and defrosts beautifully so I make a big batch of scrolls and pop them in the freezer – makes weekday lunches lots easier.

It makes an great pizza base too – 2 large ones from this quantity. Just add paste and toppings then bake in a preheated oven at 200C for about 15 minutes.

Enjoy 🙂