METHOD

1. Preheat oven to 180°C (350°F). Line a 20cm x 30cm slice tin with non-stick baking paper. 
2. Place both the flours, parmesan, baking powder and salt in a bowl and mix with a spatula to combine. Using your spatula, dig a well in the middle. Combine the yoghurt and oil in a separate bowl, then add this to the middle of the flour mixture and stir until just combined. Using clean hands, press together into a soft dough. 
3. Place 2 sheets of non-stick baking paper on a benchtop and dust each with the extra flour. Divide the dough in half and place one on each sheet of paper. Using hands dusted in plenty of flour, press each piece out into a rough 22cm square.
4. Spread the tomato paste over each square, using the back of a spoon. Sprinkle the squares with the cheddar, extra parmesan and basil. Roll each square up into a log to enclose the filling. Slice each log into 4 scrolls and place, cut-side-down, in the tin. 
5. Brush the scrolls with milk and bake for 35 minutes or until cooked through and golden. With oven gloves on, remove the scrolls from the oven and allow them to cool in the tin for 10 minutes before eating. Makes 8

Photography: William Meppem

This recipe is from Donna’s book Basics to Brilliance Kids - click here to view