Flour

• If you don't have self-raising flour simply use a mixture of plain / all purpose flour and baking powder. The conversion is 1 cup of flour to 2 teaspoons of baking powder. So if you use 1 & 1/2 cups of flour for your dough, you'll need 3 teaspoons of baking powder.

Cooking Tips

• Be sure to check out my two ingredient dough guide for all the tips and tricks for getting the dough right!

• You want to work quickly with this dough – it tends to get stickier the longer it’s at room temperature so once you have the right consistency roll it out, load it up and roll it up.  
• Don’t worry too much about getting a perfect rectangle shape.  I certainly never do.  Just roll it out as much as you can then top it with vegemite and cheese.  
• If you keep your vegemite in the fridge, bring it to room temperature before spreading.  This will ensure it spreads easier. 
• Roll it up as tightly as possible and try to cut it into 8 even parts.  This is easier to do if you cut the roll in half first, then half again, and again. 

Storing

• Once cooled completely, store in an airtight container at room temperature for a day, or freeze for up to 3 months.