Start the bread by putting the warm water and yeast in a bowl, and stir then leave a few minutes.

Add half of the white flour and half of the wholemeal flour to the yeast mixture, stir with your fingers and leave for 10 minutes.

Add the salt and oil to the bowl, along with the rest of the flour and combine to make a dough.

Knead the dough on a floured surface for 10 minutes.

Place dough into a lightly oiled bowl, cover with plastic wrap and set aside in a warm place for one and a half hours.

Meanwhile, make the dukkah...

Heat oven to 220C.

Put hazelnuts on a baking sheet and place in oven for 4 minutes maximum, but keep an eye on them and don't let them burn.

Take hazelnuts out and put them in a clean tea towel. Rub off as much of the skins as you can, but don't worry if a little is left.

In a dry skillet, put the sesame seeds, coriander seeds, cumin seeds, fennel seeds and caraway seeds. Toast them gently over a medium low heat. It is a good idea to keep them moving. They are toasted when you can smell all the lovely fragrance from them.

In a pestle and mortar, bash the hazelnuts until quite small, but not powdered.

Put them in a bowl, then do the same with the toasted seeds and add them to the bowl.

Add the chilli flakes, dried mint and salt and black pepper mixing it all together.

After an hour and a half has passed, uncover and punch down the dough.

Take out dough and divide it into 8 pieces. Make each one a circle shape and roll to about a quarter inch thickness

Cover breads with a clean tea towel.

Put a baking sheet into the oven to heat up.

Put two or three breads at a time onto the hot baking sheets and cook for 5 minutes, or until they are puffed up and smell nice and cooked.

Continue with the rest of the breads, until all cooked.

Serve breads with dukkah and a bowl of olive oil. The idea is to tear the breads, dip them into the olive oil, then into the dukkah, and eat them like that.