Scrolls and yoghurt dough, something I have not had on my blog before. I have seen yoghurt dough around, these apple pie scrolls by Kidgredients always look so good. But I wanted to try it with wholemeal flour before I created a recipe using it. And you know what, I loved the flavour and texture of wholemeal yoghurt dough scrolls and so did my kids. So these wholemeal yoghurt dough scrolls with leek and cheese were an absolute winner!
I went with a leek and cheese filling, because leeks are nice and cheap at the moment. When leeks are cooked they become very sweet and mild so they make for a perfect kid-friendly recipe.
Wholemeal yoghurt dough requires 2 ingredients, yep, that’s it, 2 ingredients, self-raising wholemeal flour and greek yoghurt. Then the filling has 2 ingredients, meaning you only need 4 ingredients to make these cheese and leek wholemeal yoghurt dough scrolls. Well 5 ingredients if you are being really pedantic and count the olive oil!
My husband also loved these wholemeal yoghurt dough scrolls as they were. But I have plans for a slight up-specced adult version, where I will sub out the cheddar cheese for blue cheese and add a drizzle of honey as well. I am a sucker for blue cheese and honey. mmmm cheese. So I will be trying this combo as well as a few other scroll combos I have been dreaming about- yes sometimes I dream food!
But without further ado, on with the show,
vòila! 4 ingredient wholemeal yoghurt dough scrolls with cheese and leek filling
Wholemeal Yoghurt Dough Scrolls with Cheese and Leek
Yield 18 Scrolls
- 2 Tbsp Olive Oil
- 1 leek finely sliced- avoid 2 much of the green leaf, (200g)
- 1.5 Cups self-raising wholemeal flour
- 1 Cup Greek style yoghurt
- 100g grated cheddar cheese
- extra flour for kneading
- heat oil in pan (medium low) sauté sliced leek for 10 mins, until soft and sweet
- While leeks are cooking, mix the yoghurt and flour for the dough, it will come together into a ball with a bit of mixing
- Knead the dough for 5 mins on a floured board (I use standard flour for kneading rather than wholemeal)
- Roll dough into a rough rectangle, dough should be approx 1cm thick
- Take cooked leeks and spread over the dough, leave approx 4cm at one long edge
- Sprinkle the cheese over the leeks
- Roll the dough up, starting from one long edge, to form a long sausage
- Using a sharp knife, cut the sausage into 1.5cm thick slices
- Place slices on a baking paper lined tray (I don't bother to glaze the scrolls, I bake them as is)
- Bake at 180 degrees Celsius (360 Fahrenheit) for 15-20 minutes or until golden
- Leave to cool
- Store in an airtight container for 2 days, or freeze for lunchboxes