31/2 cups wholemeal plain flour, plus extra, for kneading
3 tsp baking powder
1 tsp sea-salt flakes
1 cup Greek-style yoghurt
1/4 cup milk, plus extra, to glaze
1 small zucchini, grated, excess moisture squeezed out
3/4 cup grated four-cheese blend (such as easy-melt and traditional mozzarellas, cheddar and romano)
1/4 cup flat-leaf parsley leaves, finely chopped
2 Tbsp oregano leaves, finely chopped
Melted butter, to brush
Tomato relish, sliced ham, mixed salad leaves and softened butter, to serve
Preheat oven to 200°C fan-forced (220°C conventional). Line a large oven tray with baking paper.
Sift flour and baking powder into a large bowl. Make a well in the centre. Add salt, yoghurt, milk, zucchini, cheese, parsley and oregano. Mix to form a shaggy dough. Sprinkle bench with a little extra flour and knead dough for 2-3 minutes until smooth. Place dough in a clean bowl, cover and set aside to rest for 20 minutes.
Divide dough into 16 portions and roll into balls. Place on prepared tray in a tree shape and brush tops with a little extra milk. Bake for 20-25 minutes or until lightly browned and cooked through. Brush with melted butter. Serve damper warm or cool with tomato relish, ham slices, mixed salad leaves and softened butter on the side.