This unusual dough is worth giving a go, especially if you already are equipped with a bread machine. It's made with plain yogurt and wheat flour and rolled out, layered with a quick pesto and fresh goat cheese, then rolled up into a log and cut into slices. You will need to reshape the slices a bit with your hands before baking. These little pinwheels are golden brown and utterly delicious.


  • 1/4 cup water
  • 50 milliliters olive oil
  • 1 egg (beaten organic)
  • 2 containers plain yogurt
  • 500 grams wheat flour
  • 1 teaspoon salt
  • 1 packet dry yeast (organic)
  • 1 bunch basil (coriander, chives and parsley)
  • 2 tablespoons pine nuts
  • 1 garlic clove
  • 5 tablespoons oil
  • 2 tablespoons grated parmesan
  • 2 fresh cheeses (small)


  1. Place the ingredients in the pan of a bread machine and set for kneading cycle.
  2. For the pesto: toast the pine nuts in a skillet. In a blender combine the pine nuts, herbs, garlic and parmesan and blend until a smooth paste forms. Blend in the olive oil slowly to emulsify.
  3. On a lightly floured surface, roll the dough into a rectangular shape.
  4. Spread the pesto over the dough and crumble the fresh cheese over the top.
  5. Roll the dough towards the larger side of the rectangle. Cut into slices and arrange face-up on a greased, parchment paper-lined sheet.
  6. Bake until golden brown.
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