Cooked - 22 School Lunches Til Summer! 🤪

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175g self raising flour

175g greek style yoghurt

50g cheddar (plus an extra 25g for the tops)

1 tbsp tomato puree

Optional: some garlic granules, oregano and a pinch of salt

Preheat your oven to 180C (fan)
Mix everything together to form a dough, then cut into 8.
With floured hands roll each 8th into a ball, squash flat and use your thumb and forefinger to make a hole in the centre.
Place on a non-stick baking tray (or a lined one if not non-stick) and top with extra cheddar.
Bake in the oven for 15 minutes or until golden brown.
Enjoy warm at home or cool fully before packing for lunch or freezing.

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