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 using a spoon until a soft dough begins to form.
3. Transfer the dough onto a lightly floured surface and gently knead for 2-3 minutes until smooth and cohesive. Add a small dusting of flour if the dough feels too sticky, but avoid adding too much to keep the scrolls soft.
4. Roll or press the dough into a rectangle approximately 24 x 20 cm in size and approximately 1cm thick.
5. Spread an even layer of pesto across the surface, leaving a small border around the edges. Scatter over spinach (if using) and mozzarella.
6. Fold one shorter side of the dough into the centre, then fold the opposite side over the top, creating layered folds. Gently flatten back into a rectangle of a similar size and repeat the filling and folding process for extra layers and flavour.
7. Press the dough into a final rectangle and cut into 6 even squares using a sharp knife or bench scraper.
8. Place the squares onto the prepared baking tray, leaving a little space between each one. Brush the tops lightly with milk to help them turn golden while baking.
9. Bake for 12-15 minutes, or until puffed, lightly golden and cooked through. Allow to cool slightly before serving.