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. 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. Transfer the dough to a greased 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 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 ½ inch thick. Cover each pide loosely with a clean tea towel and let them rise for 20 minutes.

Prepare the glaze by melting 1 tbsp vegan butter and combining 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 pide bread and make indentations on the dough to create a circle border and squares inside that circle. Sprinkle some sesame and nigella seeds on top of each pide.

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 bake for 15-18 minutes, or until golden. Once out of the oven, cover the pide breads with a damp tea towel.