Method

1. Preheat the oven to 180°C and line a baking tray with baking paper.
2. In a large mixing bowl, combine the self-raising flour, yoghurt, baking powder and salt. Mix until a soft dough forms.
3. Transfer the dough onto a lightly floured surface and knead gently until smooth and a soft ball forms.
4. Roll or press the dough into a rectangle approximately 24 x 20 cm and approximately 1cm thick.
5. Spread an even layer of Vegemite over the dough, then sprinkle generously with mozzarella. Fold one short side of the dough into the centre, then fold the opposite side over the top (like folding a letter).
6. Gently flatten the dough back into a similar-sized rectangle and repeat the Vegemite and cheese filling and folding process once more.
7. Press the dough into a rectangle again, keeping relatively thick as you’ll now have folded layers, and cut into 6 even squares.
8. Place the squares onto the prepared tray, leaving space between each. Brush the tops lightly with milk and sprinkle with extra mozzarella.
9. Bake for 10-15 minutes, or until golden, puffed and lightly risen.
10. Remove from the oven and enjoy warm, or allow to cool slightly before serving.