2 Ingredient Dough for Baby & Toddler Snacks (Scrolls, Pizzas, Twists & More)

2 Ingredient Dough for Baby & Toddler Snacks (Scrolls, Pizzas, Twists & More)

Ingredients

• 1 cup Greek yoghurt (plain, full-fat)

• 1½ cups self-raising flour, plus a little extra for dusting

Method

1. Add the Greek yoghurt and self-raising flour to a large mixing bowl.
   
2. Mix together with a wooden spoon until a rough dough starts to form.
   
3. Tip the dough out onto a lightly floured surface.
   
4. Knead for 2–3 minutes until smooth and no longer sticky. Add a little extra flour if it's too sticky to handle.
   
5. Shape into your desired snack (see ideas below).
   
6. Bake in a preheated oven at 200°C (180°C fan-forced) until golden — exact time depends on what you make.
   

Serving Suggestions for Different Snacks

Scrolls — Roll the dough into a rectangle, spread with a soft filling (pesto, cream cheese, or tomato paste with grated cheese), roll up into a log and slice into rounds. Bake for 12–15 minutes.

Mini Pizzas — Roll the dough out flat, cut into small rounds, top with passata, cheese and soft veggies. Bake for 10–12 minutes.

Bread Twists — Roll small pieces of dough into ropes, twist together and brush with a little olive oil. Bake for 10–12 minutes.

Mini Pies — Press the dough into mini muffin tin holes, fill with a savoury filling (slow-cooked meat, mashed veg, cheesy beans). Bake for 15–18 minutes.

Baking Guide

Preheat the oven to 200°C (180°C fan-forced).

Approximate cook times:

• Scrolls — 12–15 minutes

• Mini pizzas — 10–12 minutes

• Bread twists — 10–12 minutes

• Mini pies — 15–18 minutes

Always check snacks are cooked through and cooled enough before serving.

Storage Instructions

Store cooked snacks in an airtight container in the fridge for up to 3 days.

Freeze cooked snacks for up to 2 months. Defrost in the fridge overnight and reheat thoroughly before serving.

You can also freeze the raw dough — wrap tightly in cling film and freeze for up to 1 month. Defrost in the fridge overnight before rolling and shaping.

Nutrition Notes

Greek yoghurt brings protein and calcium to this dough, while the self-raising flour provides carbohydrates and energy. It's a simple base that pairs well with iron-rich fillings like slow-cooked meats, beans or lentils to round out a meal.

Parent Tip

This dough is brilliant for getting little hands involved in cooking. Older toddlers love to help roll, twist and shape — and the dough is soft enough that they can manage it without much help. Serve the finished snacks alongside a Suckie Scoop Divided Plate with some dip or extra veggies on the side.

Frequently Asked Questions

Can I use natural yoghurt instead of Greek yoghurt?

Greek yoghurt works best because it's thicker — natural yoghurt will make the dough wetter and you may need more flour. Full-fat Greek yoghurt gives the best texture and nutrition.

Why isn't my dough coming together?

Add a little more flour, a tablespoon at a time, and keep kneading. Different brands of yoghurt have different water content, so the ratio can need small tweaks.

Can I freeze the raw dough?

Yes — wrap tightly in cling film and freeze for up to 1 month. Defrost in the fridge overnight before using.

What's a good first snack to try?

Plain bread twists are a brilliant starting point — they're soft, easy to hold and perfect for little hands learning to self-feed.

Can toddlers eat these too?

Absolutely. This recipe is brilliant for the whole family — and toddlers love getting involved in making them.