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Preheat your oven to 190c and line a baking tray.
In a bowl add the greek yogurt and stir around a little.
Add in 1 cup of self raising flour and mix together until a dough forms and smooth into a ball, it will be a little sticky at this point.
Leave the dough in the bowl and continue to add the extra flour slowly as required, kneading until the dough is workable, smooth to touch and is no longer sticky. This process will take around 5 minutes.
Turn out the dough onto a piece of waxed baking paper. If your paper is not waxed then lightly spray with cooking oil.
Place the dough on the paper and quickly shape into a rectangle with your hands.
With a floured rolling pin, roll out until the dough is about 1.5 cm thick.
Lightly spread the dough with tomato paste then sprinkle the cheese and the pepperoni (if using) evenly over the dough.
Quickly and gently roll the dough up evenly from the shortest side to form a log then slice each log into 8 even scrolls.
Slightly squash, sprinkle with the dried herbs and put on the prepared baking tray.
Bake for around 12-15 minutes or until the cheese is melted and bubbly and the dough has cooked and is lightly golden.