This easy two ingredient savoury scroll recipe is ideal for school lunch box boxes, and can be easily adapted to a huge range of different flavours!
Two ingredients is really all you need to create this easy and super yummy base for your savoury scrolls. Whether you’re wanting to make fresh scrolls for breakfast, afternoon snacks or school lunch boxes, this is a really fast and easy recipe. All you’ll need is equal parts self raising flour and greek yoghurt… yep, that’s it!
Mix ingredients together into a bowl to create dough – I add a little more flour if the mix is too sticky – then simply roll out onto a floured flat surface. I have used a mat, but you can do it direct on your bench if you wish.
These are so good fresh and the kids usually eat them all up! This is why I usually make a double batch and freeze the second batch ready to be added to school lunchboxes.
My family’s favourite fillings are pickles, ham, spinach and cheese (pictured above), and also the pizza sauce salami, spinach and cheese (pictured below).
Then roll up and slice into 2 cm thick segments, and bake on baking tray until golden (approximately 15-18 minutes).
Variety ideas for these savoury scrolls are endless:
- ham and cheese
- chutney, ham and cheese
- bacon and cheese
- ham, capsicum, pineapple and cheese
- ham, pineapple and cheese
- chicken and sweet chilli
- pizza sauce, salami and cheese
- salami and cheese
- Vegemite and cheese
- spinach and fetta
- sun-dried tomatoes, basil and cheese
- ham, tomato and cheese
- pesto and cheese
2 Ingredient Scroll Dough
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 12 1x
Ingredients
- 1 cup self raising flour
- 1 cup Greek yoghurt
Instructions
- Preheat oven to 180C, fan forced.
- Line 2 baking trays with baking paper, a silicone mat, or use a silicone baking tray.
- In a large bowl mix flour and yoghurt to make dough ball.
- Knead for several minutes, add more flour if mixture is too wet.
- Sprinkle extra flour on bench, roll out dough to a 40 x 25cm rectangle.
- Add desired toppings.
- Roll up dough, starting from long side.
- Cut into 2cm scrolls and place flat on baking tray.
- Bake scrolls for 20 minutes or until golden and cooked through.
- Rest on tray for 5 minutes before transferring to a wire rack to cool completely, or serve warm.
Notes
I’m sure i ended up using more flour but then I put in 500g tub yog (two batches)
Recommended Tools to Make 2 Ingredient Lunchbox Scrolls
- Silicone Baking Tray
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What flavours do you add to your scrolls?
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139 comments
Do these freeze nicely?
Yes absolutely, I place them frozen into the kids lunchboxes. This particular recipe isn’t as good as it would be fresh, but still freezeable.
Why Greek yoghurt?
Rachel, you could use other yoghurts. I simply like the taste of greek yoghurt. Someone also mentioned that you could use cream too.
So cream in equal amount as the youghert ?
I didn’t have enough yogurt so I topped up with sour cream …. Still yummy
Nutella
Chive, cheese and garlic.
This looks yummy and easy. My fav combo. Just a question, what is self raising flour?
Hi Elixabeth, usually in the US you would use plain flour, salt and baking powder.
Thanks Katrina. I Googled it to get the ratio.
Can these be made with gluten free flour?
Hi Sarah, I haven’t tried with Gluten free flour, but hopefully somebody that has may comment and let you know how they went 🙂
The face book comments suggest gluten free self raising flour works well. I’m going to try it when i get some lactose free yogurt lol
Thank you Michelle 🙂
I made these with Gluten Free SR flour and they worked well. Stickier dough so I added some extra flour.
My mum has made these for years, the recipe is in Cookery the Australian Way. It uses a scone dough as the base which would solve problems for any LACTOSE FREE people. As a sweet treat, one of its toppings is brown sugar and butter which makes caramel scrolls.
I am going to try this wit GF flour and coconut yoghurt. We shall see how it goes. Using up my left over ham from Xmas to make them.
ooh let us know how it goes!
yes. I made them gf. I just upped the flour to 350g. The 1st time they were a bit damp. And extra flour when you roll out.
Hi Sarah,
Yes these can be made with gluten free flour and will taste the same, the only difference is that the flour doesn’t brown, it generally stays white.
Hi Carol
Try and add a teaspoon of bicarbonate of soda to the flour. Should make it brown loke normal flour.
I’m going to add some soaked polenta to the mix to give it more colour
Hi, I make these gluten and dairy free . I just switch the flour to g/f self raising cup for cup flour and use coconut yoghurt and plant based cheese. Granddaughter loves them.
What great substitutes Karen!
Can you use low fat Greek yogurt or openly full fat?
I’ve only ever used the yoghurt pictured, but I can’t see why not.
Would coconut or almond flour work?
What a fab recipe. I’m going to try some sweet scrolls with this recipe too. I’ll just add a little sugar to the base then some apple, brown sugar and cinnamon to the center, the sweet possibilities are endless too! Choc chips, jam, dried fruit etc would all work I think!
I make these gluten free for my daughter easy school lunch she also love cheesymite ones
I have used this dough recipe for quick and easy midweek pizzas for a while now. The kids love it as does my husband.
It’s an awesome dough recipe isn’t it? I’ve used it pretty much since it turned up on Kidspot. Also Gourmet Girlfriend did a version with plain flour to make Gozleme, also super YUM!
I’ve just made a sweet version with quinoa flour, coconut sugar, butter and cinnamon. Kids loved them
Did you make the quinoa flour self raising by adding any other ingredients?
hi Kat
My daughter is lactose free could you use lactose free yogurt??
Delish and SO easy! I made with ham, cheese and carrot – for my sandwich loathing 8 yr old son’s lunch box. Thumbs up!
Can natural unsweetened yoghurt be used instead of Greek?
These are brilliant! I had inadvertently purchased some sweetened greek yoghurt and this was a great way of using it up. Apple, Cinnamon & Sugar and Jam made two great variety of treats for morning tea!
I use this same recipe for a quick last minute pizza base! My son also taught a group of friends at university how to eat on the cheap!
Just made a batch of these for school lunch boxes. Mu husband keeps pinching them and his comment was “these are really good” and my kids agree. Glad I came across your blog….just love it and all the ideas.
Ooh yay!! That is wonderful Theresa.:)
You can substitute soy yoghurt for dairy yoghurt in almost any recipe, in my experience.
Great tip!Thanks for sharing Bettina.
With this, I have found 2 parts flour to 1 part yoghurt works better.1:1 was way too sticky. Great recipe though
Me too! I ended up using 2 cups flour to 1 cup yoghurt and still had to add a small handful of flour to get the dough smooth enough to roll without being sticky…
I’ll third that, I used easily two cups plus extra for
rolling.
Which I read comments before i made my 1st ever batch….very sticky! So next time 2 cups flour 1 cup greek yoghurt
Amazing and ridiculously easy even if a bit messy! I did 3 batches because someone ate half of the first batch within 5 minutes!
LOL they are quite addictive aren’t they.:)
What is website
These sound and look yummy
Easy and yummy is a good combo for a busy mummy!!
Ok – they look delicious but at what temperature do you bake them? 185C?
Hi Alan, preheat the oven to 180C and bake at that temp. Enjoy 🙂
The recipe stated 180 degrees
can you use just plain yoghurt thanks
Yes you can, but I like the zing from the Greek Yoghurt 🙂
Can you freeze these uncooked, then cook from frozen? Thanks!
Charlotte I have never done it this way – I always freeze them when they are freshly cooked, and they are just as fresh when i defrost them. I can’t see why you couldn’t freeze them uncooked and then bake them though. If you give this a go, please let us know how they work out. Kat 🙂
Do you have to refrigerate them or can they stay out on the bench in a container?
Good question, I put mine in the fridge, only because I live on the Gold Coast and it’s been really hot here, however they are fine in the kids lunch boxes through the day.
Brilliant, my now monster sized 12 year scones bounds through the door every afternoon STARVING This recipe is so easy. Thank you, thank you. Trying it today…x
Fantastic! They are so easy and very yummy! Perfect for the after school snack.:)
Would it be possible to make larger scrolls (like the ones you see at a certain Australian bakery chain), or would these only really work as the small 2cm things you’ve made here?
Size depends on how you roll them out. Should be able to make same size as bakeries.
Absolutely! I think they would be fine.
can’t wait to try it!
It is very yummy, Linda.:)
I use this recipe as my pizza base,just role it out and put toppings on it,beautiful
What a fantastic idea, Dawn! I might have to try it.:)
When using as a pizza base, my mum always put a hand full of cheese in the dough too just to add to it.
Ooh yum! That sounds delicious, Karena!
Could you use sour cream instead of yoghurt?
Yes you can. Any alternate method of making scone dough is possible. Cream for a rich dough, lemonade for light and fluffy.
I’d like to try Vegemite and cheese, though can’t imagine that it would be easy to spread Vegemite on the dough… Any tips??
You can put the Vegemite in a microwave jug (eg Pyrex) and soften a bit. It is really hard to spread that thickly without breaking the dough, but luckily you don’t really need it very thick. The first time I ever did them I used way more Vegemite than necessary, and although the kids loved them, it made me gag!
I mixed a Vegemite into some pizza base sauce and then spread, added some cheese. Devine
How long will these keep for?
I just made this with vegemite and cheese. The vegemite was easy to spread with a butter knife. Very yummy! Thanks 🙂
Vegemite is NOT gluten free @ Suzie.
It you can get a gluten free version now…. saw it at Coles just the other day….
Can I make the dough the day before? Or can I make it and freeze it?
Would sweet fillings work with this dough for example cinnamon and sultana etc?
These are great! My children absolutely love them and they are a much healthier alternative to the cheese and bacon roles sold in the supermarket. I use wholemeal flour for a little fibre boost. I did find however the first time I made them they stuck to paper lining the tray which was super annoying to then have to peel off. The nest time I just used a lightly greased tray and they came out fine. Thanks for sharing!
Oops, I meant cheese and bacon ROLLS!
Just made these for the first time. Tip – put the scrolls onto the oven tray with the ingredients facing up, like you are looking down into the scroll – I didn’t and now have scrolls that looked like filled dumplings! Lesson learnt.
I made scones using this recipe by just adding sultanas – yummo, so light and so so easy! so i get to indulge without feeling guilty about them having sugar, cream and butter in them.
Ooh yum! I love your idea of adding sultanas, very yummy.:)
I don’t know how I could get something so simple so wrong but no matter how much flour I kept adding I just had a sticky mess. It wouldn’t form into dough. I reckon I ended up adding another whole cup of flour. Anyone else have this problem?
put cup of flour in first then only add greek yogurt spoon by spoon as needed. remove any water from yogurt first.
How do you remove water from yoghurt?
I only use half the yoghurt (or cream!) then add a little more if necessary. I find the equal parts flour and yoghurt is way too wet.
I’ve been using this recipes for a few years as pizza dough too – works well!
Yep. Made it the next time with 2 cups flour. Worked so much better but had to kneed it into the dough ball as it did seem quite crumbly to begin with but just kept at it and it came together, ended up adding an extra handful of flour too.
have taught the kids to make these – 1 part yoghurt to 2 parts flour – roll out and pizza ingredients on top – tomato paste, olives, pepperoni or bacon and cheese. We make lunch sized scrolls which are perfect for school.
Ooh they siund delicious! I love that the kids get in and make them too.:)
put cup of flour in first then only add greek yogurt spoon by spoon as needed. remove any water from yogurt first.
For Celiac’s could you change to using GF flour instead?
Has anyone tried wholemeal SF flour?
They would be great with wholemeal, I would think they may need a little extra greek yoghurt, you’ll be able to tell when you mix it together if the mix is too dry?
How could you turn it gluten free?
I’m not entirely sure Narine sorry, I hope another reader maybe able to help you.
Hello Narine, you could substitute the flour for gluten free SR flour. Read further up the page for the other gluten free comments. Thanks for the recipe Katrina, I’m eager to give it a try myself with the GF flour for my son:)
This recipe popped up on Facebook. Too easy!
I just cooked them at 11.30 pm
Yummmmmmm
They are so quick and easy, my Dad was over yesterday while I was making them to freeze for kids lunches and he said, that’s really easy I could do it….. I was excited to hear that as he’s not much of a cook.
Hello Katrina,
Just wondering how you freeze your scrolls?? May seem like a silly question, but do you zip lock bag them individually or in groups of 2 or 3?? Do they get freezer burn?? Are they soggy when they defrost in the kids lunchboxes??
Sorry for the list of questions xo
Hi Jessie, We have a large sistema box in the freezer filled with baking that the kids can use for lunches and afterschool snacks. I re-fill it every weekend. I seperate the layers with pieces of baking paper that i reuse again and again. Every weekend after we are done baking, I take out the leftovers from the previous week, wash and dry the box thoroughly then refil (with the leftovers on top, taking out anything thats looking unhappy) before putting it back and the kids MUST use leftovers before new baking. I put scrolls, muffins, sweet and savory cookies, fritters in it, these all freeze well, but the biscuits wont be crunchy on defrost. None of then defrost wet in the kids lunchboxes 🙂
I make them also sweet, with a cinnamon filling(cinnamon powder, butter, brown sugar, vanilla). Delish! 🙂
Aaaand: our favourite: butter, sea salt , crushed garlic cloves..:) (well, don’t take them out of house 🙂 but they never stay long enough to be taken anywhere anyway lol )
I always make sure I use parmesan cheese or similar as there is a big hit of flavour & not much fat.
Sometimes I use jam & coconut, and also add a bit of coconut to the dough.
Sometimes I make these for dinner – make the dough, put out bowls of filling choices & let the kids go for it. They get a dinner they like & I get a night off – everybody wins.
I also make pizza-pockets from this dough. It works so well.
Love the idea of Jam and Coconut, yummo!!
Can these be frozen once cooked?
absolutely Victora, freeze them and pop them frozen into lunchboxes and they will be defrosted by lunch time.
I have just made this recipe ready for school tomorrow. I found that I needed almost two cups of flour to one cup of greek yoghurt. I live in the UK and it is raining today. Maybe this is why? I know flour’s asorbancy varies with climatic conditions. They are in the oven right now…looking quite good!
Hope your family enjoyed them Ali 🙂
We find this dough sticky. My daughter makes these regularly and like other people who commented, we find that a lot more flour is needed than 1 cup. Maybe Kat’s brand of yoghurt is not so watery? We use Jalna pot set Greek yoghurt and we tip the water off the top and increase the amount of flour. Also when I work with dough I flour my hands and the bench very well to help stop the dough sticking.
Also it is very dry where we live so its not just a rainy climate problem
can I store these for the next day?
Airtight container?
absolutely, they will keep for 1-2 days. However, you can freeze them to have them for up to 3 months 🙂
Can i Just use puff pastry with all these ingredients.. I found with yoghurt and self raising flour they were not crispy and fluffly. it was a bit doughy inside
Hi there, yeah would be fine to use Puff Pastry. Perhaps add some more Self Raising flour if it was a little doughy for you. I made them again this week and they were such a hit. Hardly had any left to store for lunches as they were almost eaten before they cooled
I just made this into cinnamon scrolls using 170g cocobella coconut yoghurt and a bit over 1 cup of white wings gluten free sr flour. Amazing! I cooked some in the pie maker and some in the oven, the pie maker wins hands down. They puffed up beautifully the ones in the oven were still nice but didn’t puff up as much,
Sounds delicious Dawn! Thanks for sharing x
These are so yumm straight out of the oven. I kept them for 10 mins longer in the oven. Once they cooled they got a bit too hard. I’m worried the dough may not cook in 20 minutes, do you ladies keep it for exactly 20 mins?
Thank you.
Hi Tina, so glad to hear that you enjoy these scrolls 🙂 I cook mine for 20 minutes and they are perfect, but remember that every oven can be a little different. It yours were a but hard after they cooled I would say you over cooked them a little. Perhaps try 5 minutes less next time. Hope this helps! Kat x
With the pickle ham and spinach? Is it just a pickle relish?
Yes that’s right Katee – it’s delicious! Kat x
I recently purchased your cookbook and thought I’d try this recipe. I’m a hopeless baker but need to learn to cook before my son starts school next year. I tried making the dough with Jalna Greek yoghurt but it was a sticky mess. I had to add an extra cup of flour to be able to roll the dough. I added pizza sauce, ham and shredded tasty cheese. The scrolls turned out perfect and were very delicious. My pre-school children requested seconds. My husband also devoured a whole tray and none made it to the freezer. I will need to make a double batch next time!!
I was reading the comments above and will try gradually adding the yoghurt next time.
Debbie I love that you tried your hand at this recipe and that your husband and son enjoyed the scrolls. I always try to make a double batch of this recipe too – they never last long in my house 🙂 Kat x
I’ve never made any type of dough before so I thought these would be easy for a first timer. They turned out fantastic! I did cheese and spinach I devoured 3 and my hubby even ate them too!!
They are so easy aren’t they Katie?! Glad you enjoyed making (and eating!) them 🙂 Thank you for sharing your feedback with us x
I’m not sure what happened with mine. The dough was super sticky and extremely difficult to roll. I added plenty of extra flour and kneaded it but I just ended up with a very messy kitchen and a food disaster on my hands. A little annoyed at myself that it didn’t work as I’ve seen the yoghurt and flour bread recipe so many times lately so it’s obviously very popular. Not sure where I’ve gone wrong!
Hi Jenna, please don’t give up on these! Once you work them out they are really easy – and super yummy too! Other readers who’ve had this problem before have added the greek yogurt spoon by spoon as needed, this way they get the perfect consistency. I hope you have more luck in round two 🙂 Kat x
Can you freeze these?
You certainly can Steve! Kat 🙂
For the cheesy- mite version, the travel tube of vegemite is the ideal consistency to spread
Ooo fabulous tip Sally! Thank you for sharing x
In regard to the stickiness/wetness of the dough – We compared Woolworths Greek yoghurt to Jalna Greek yoghurt. The Woolworths Greek yoghurt is not as wet as Jalna. So if you use Jalna add more flour (half as much again or maybe double) or less yoghurt. Its not hard to work out because the dough won’t roll out if its too wet or dry. I would also suggest to anyone starting out working with dough that flouring your bench, hands and rolling pin make it so much easier and also noting that the dough takes a bit of kneading to work the yoghurt evenly through the flour. Definitely worth mastering!
Thanks so much for sharing those tips Jude! Kat x
I make naan with a very similar recipe: !/2 cup yoghurt and 3/4 cup s.r. flour. Make the dough and knead until smooth. Wrap the dough in baking paper and set aside for 20 mins. Then cut into 4 portions and roll out to naan shapes. Fry in a little oil for 2 mins each side. Very quick and not as greasy as purchased naan. I find this recipe also needs extra flour – but yoghurt and flour varies, so I start with this amount.