Combine the warm water and warm almond milk with the yeast and let it sit for 2 minutes.

Add 750g of flour, the sugar and salt to a large bowl and whisk. Gradually pour in the yeast, water and milk mixture and the olive oil and stir with a spoon until the mixture starts to come together to form a sticky dough.

Transfer the dough onto a surface that has been lightly dusted with flour. Gradually add the remaining 3-4 tbsp of flour to the dough while gently kneading for about 3 minutes. It’s normal for the dough to be very sticky and messy at this point, but after you’ve added the additional flour, it’ll be easier to handle.

Transfer the dough to a clean bowl, cover with cling film and let it prove for 30 minutes.

After 30 minutes, transfer the dough onto a clean surface and divide it into two even pieces. Line a large 13 inch baking tray with baking paper, sprinkle some flour or breadcrumbs onto the baking paper and place each piece of dough on a separate tray and flatten with your hand to create a 10 inch circle, about 1/2 inch thick.

Cover each bread with a clean tea towel and let them rise for 20 minutes.

In the meantime, prepare the glaze. Melt 1 tbsp vegan butter and combine it with 1 tbsp vegan yogurt, 1 tbsp molasses, 1 tsp flour and a pinch of turmeric.

After 20 minutes, brush the glaze on top of each bread and using your fingers, make indentations on the dough about 1 inch from the edge to create a circle boarder. Then with your fingers, make diagonal indentations in opposite directions to make squares inside that circle. Sprinkle some sesame and nigella seeds on top of each bread.

Cover and leave them to rise for 10 more minutes. Preheat the oven to 200°C (390°F).

Once the oven is hot, uncover the prepared dough and place on the middle rack and bake for 15-18 minutes, or until golden.

Once out of the oven, cover the pide breads with a damp tea towel. This will trap the steam making the bread extra soft and fluffy.