Scroll up – the best recipe for the best dough
Scroll, scroll, scroll
The scroll situation is limited only by your imagination – think pizza, cheeseymite, banana and nutella, strawberry and ricotta, chicken and sweet chilli sauce or bolognaise sauce and cheese.
I have always loved the symmetry of the scroll and the deliciousness too. The thing is, very often the scroll is made using pastry and the high fat content really prevents it from being a food that can be eaten regularly.
You can also find a good scroll at the local bakery but these guys can be quite large and sometimes the cheese and bacon are taking up a lot of space (I know that might seem like a good thing!).
Fortunately I have the solution with just two ingredients. Flour and yoghurt.
The Best Recipe for The Best Dough
Ingredients
2 cups self raising flour
1 cup natural or plain Greek yoghurt
Method
Place both ingredients into a medium sized mixing bowl and using a butter knife, mix until dough comes together. If the dough seems a little dry, add a small amount of extra yoghurt but be conservative as too much will make the dough too wet and sticky.
Flour a pastry sheet or large chopping board and knead the ball of dough until smooth (shouldn’t take too long and don’t overdo it). Using a heavy rolling pin, roll the dough into a rectangular shape approximately 50cm by 30cm. This is the basic dough and now you can decide what you are going to put in your scroll.
The Combo’s
You can choose from any of the following combinations or make up you own (and then let me know!).
Pizza – spread the dough with 1/2 cup of your favourite pasta sauce and top with 1 cup grated cheese
Cheeseymite – spread the dough with vegemite to taste (more is better for the flavour even if you are not a fan like me) and top with 1 cup grated cheese
Banana and nutella – spread the dough with 1/2 cup nutella and top with two small thinly sliced bananas
Strawberry and Ricotta – spread the dough with 3/4 cup ricotta and top with 10 thinly sliced washed and hulled strawberries
Bolognaise – spread the dough with 3/4 cup leftover bolognaise sauce (drain as much liquid as possible from the sauce) and top with 1 cup grated cheese
It’s Time to Rock and Scroll
Once you have decided on your filling and assembled all that you need, you can get cracking but remember to leave about 1cm around the edges so that you don’t end up with an exploding scroll!
To get things moving, start rolling from the long side and keep tucking and rolling until you reach the end, leaving that under the roll.
Using a well floured seated knife slice the roll into 2cm pieces and then place flat side down onto a lined baking tray.
Bake in a moderate oven for 20-25 minutes until golden brown.
All you need to do now is enjoy but I dare you to be able to stop at one!
