In a large bowl, combine the flour, salt, yeast, sugar, water and olive oil. Mix with a large spoon to form a very soft, sticky dough. Cover with a damp tea towel and leave to stand for 30 minutes.

Turn the dough by grabbing one side and folding it into the centre. Turn the bowl 90° and repeat. Do this about 8 times. Cover and rest for another 30 minutes. The dough will be pretty sticky - don’t be tempted to add more flour!

Repeat step 2 twice more, resting for 30 minutes each time.

Line two trays with baking paper (or one big tray) and preheat the oven to 260°C.

After the last 30 minute rest time, tip the dough onto a lightly floured bench. Gently, to avoid popping air bubbles inside, cut the dough into 2 equal sized pieces. Place each piece of dough on the trays and gently shape into a rectangle. I found it easier to lift and stretch the dough a bit, using the weight of the dough itself to stretch it into a rectangle.

Cover the pide with a damp tea towel and rest for 20 minutes.

Whisk the egg and water in a bowl to form an egg wash. Brush a thin layer over the top of the dough. Make indents in the top of the loaf by poking it evenly down its length with 3 fingers. Sprinkle over the sesame seeds. Rest for a further 5 minutes.

Bake for 6-9 minutes in the 260°C oven, or until the loaf is a mottled pale-golden colour.

Pour the contents of the chickpea can (fluid included), into a micro-wave safe bowl. Microwave for 1-2 minutes. Drain. At this point, if you want to make your hummus SUPER smooth, peel most of the skins off the chickpeas between your fingers. (this is totally optional - hummus is still amazing leaving them on, and much faster!)

In a food processor, blitz the tahini, lemon juice, olive oil and garlic. Add the chickpeas and process until a thick, smooth paste forms - this may take a few minutes. Add the iced water, a tablespoon at a time, until it reaches your desired consistency. Remember that if the hummus is going to be left to sit for a while, it will start to thicken - so err towards the slightly thinner side. Taste and season with salt and more lemon if needed.

Cut pieces of the pide bread in half length ways. Smear over a thick layer of hummus and top with your preferred mix of avocado, goat’s cheese, parsley, spring onion, cucumber, lettuce, and hot smoked salmon (there was no salmon in the photos, but I put it in after and it was absolutely delicious, so if salmon is your thing, do give it a go!). Season with salt and pepper and devour!