Method

1. In a mixing bowl, combine the self-raising flour, yoghurt, baking powder, salt flakes and Italian herbs. Mix until a soft dough forms. If the dough feels too sticky to handle, add a small amount of extra flour, one tablespoon at a time, until workable.
2. Transfer the dough onto a lightly floured surface and gently knead for 1–2 minutes until smooth. Roll the dough into a log shape, then cut into even portions depending on how large you’d like your dough balls.
3. Take one portion of dough and flatten it slightly in your palm. Add a small spoonful of passata and a cube of mozzarella to the centre. Carefully bring the edges up and over the filling, pinching the seams firmly closed to seal. Roll gently between your hands to form a smooth ball. Repeat with the remaining dough.
4. Brush each dough ball with egg wash, then roll or sprinkle with extra Italian herbs to coat the outside.
5. Place the dough balls into the air fryer basket, leaving space between each one to allow for expansion. Lightly spray with olive oil.
6. Air fry at 180°C for 10-15 minutes, rotating or shaking the basket halfway through cooking, until golden brown and cooked through. Finish with an extra sprinkle of salt flakes if desired and serve warm.