Cheesy Tomato Scrolls | Donna Hay

Ingredients

• 2 cups (300g) wholemeal plain (all-purpose) flour
• 2 cups (300g) plain (all-purpose) flour, plus extra for dusting
• 1 cup (80g) finely grated parmesan
• 1 tablespoon baking powder
• 1 teaspoon sea salt flakes
• 1½ cups (420g) plain thick yoghurt
• ⅔ cup (160ml) light-flavoured extra virgin olive oil
• ⅓ cup (90g) tomato paste
• 1 cup (120g) grated cheddar (for melty cheesy goodness)
• ⅓ cup (25g) finely grated parmesan, extra (for the filling)
• 2 tablespoons shredded basil leaves
• 1 tablespoon milk, for brushing