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At Story House Early Learning, mealtimes are about so much more than what’s on the plate. They’re a chance for children to explore new flavours, enjoy nourishing food and come together around the table. At our Chermside West service, Chef Grant brings creativity, care and plenty of flavour to the kitchen every day.
With a passion for creating wholesome meals that children genuinely enjoy, Chef Grant knows how to turn nutritious ingredients into something special. From familiar favourites to exciting new flavours, his menu is designed to keep little tummies full and curious tastebuds happy.
Today, Chef Grant is sharing one of his much-loved recipes: Wholemeal Spelt and Yoghurt Scrolls with Tandoori Chicken and Cheese. Soft, savoury and packed with flavour, these scrolls combine wholesome spelt flour, Greek yoghurt, spinach, tender tandoori chicken and melted mozzarella. They’re a delicious favourite at Story House Early Learning Chermside West and a great recipe for families to recreate and enjoy together at home.
Chef Greg’s Wholemeal Spelt and Yoghurt Scrolls with Tandoori Chicken & Cheese
Ingredients: Scrolls
- 350g Thick Greek Yoghurt
- 375gm Whole meal Spelt Flour, plus an extra 80gm for rolling dough out
- 1/2 tsp Dry Oregano
- 1/2 tsp Dry Thyme
- 3/4 TBSP Baking Powder
- 1/2 TBSP Bicarb Soda
- 1 tsp Salt
- 100g Pizza Sauce
- 120gm Mozzarella Cheese
- 20gm Baby Spinach
- 1 Tandoori Chicken Breast, Sliced ½ cm thick (see sub-recipe)
- 50ml Olive Oil
- 60gm Tomato Salsa
Sub Recipe: Tandoori Chicken Breast
- 1 x 300gm Chicken Breast
- 20gm Tandoori Paste
- 100gm Thick Greek Yoghurt
Tandoori Chicken Breast Method:
- Whisk Yoghurt and Tandoori paste together. Cut the Chicken into strips and marinate overnight. The Bake for 10 minutes on 190C and allow to cool before slicing.
Scrolls Method
- Whisk together well, the spelt flour, baking powder, bicarb soda and dry herbs in a large bowl. Preheat the oven to fan forced at 190 C.
- Add the yoghurt, mix carefully, kneading just to combine and form a dough.
- Divide into two portions and roll out into rectangle shapes about 15cm x 35cm and only ½ a cm thick. Use the extra flour regularly to stop the dough sticking to the bench.
- Spread the pizza sauce then the cheese evenly over the dough. Lay the spinach along the middle in a line. Place the sliced Tandoori Chicken on top to hold it all in place then roll up gently into a scroll. Brush completely with olive oil, top with tomato salsa and a little more cheese and bake for 15 minutes.
- Slice each roll into 6 portions with a bread knife and eat while still warm.
