Mix the flours, salt, yeast, oil and milk together then pour enough water in to make a soft, sticky dough – be prepared to add a bit more or not quite the whole amount.

Using the dough hook in a stand mixer, beat for 5-10 minutes until the dough cleans the side of bowl.

When elastic, place in a lightly oiled bowl and cover with cling until doubled in size.

Flour a work surface lightly then tip out the dough – it should be very soft and easy to pat out into a rectangle about 5-7mm thick but if you haven’t been brave enough with the liquid, use a rolling pin to encourage it.

Brush any excess flour off the top then paint with the pesto and sprinkle over the feta.

Roll up along the longest side like you would for cinnamon buns and then transfer to a floured baking sheet.

Slice almost completely through every 2 inches, pulling each “roll” to alternate sides – be reasonably forceful so they don’t recoil and form a long log!

Spray with oil then cover with cling and once again, leave to prove again until puffy and almost doubled in size and bake for 25-30 minutes in a 200°C oven (obviously removing the cling before you bake!).

Once cooked, it will be browned on top but the base will give slightly if you prod it – cover with a clean tea towel until it reaches room temp then you can remove it from the tray as it will have firmed up enough to not tear.