Grind the mastika and mechlebe with a pestle and mortar to a smooth powder.

Put the flour, salt, yeast, olive oil and water in a large bowl and blend together.

Add the mastika and mechlebe powder and knead for 5 minutes, then leave the dough in the bowl to rest for 1 hour.

Tip the seeds into a large bowl and pour a little warm water on them just to dampen them.

This will also balloon the sesame seeds and release their juice.

Line a baking tray.

Tip the dough out onto a lightly floured surface and shape into a ball.

Drop the dough into the dampened seeds and turn until covered in the seeds, then place the dough on the baking tray and leave to rise for 1 hour.

Preheat the oven to 220°C/425°F/gas mark 7.

Using a knife, make a cut around the middle of the ball and two on top.

Bake in the oven for 30 minutes until golden brown, then transfer to a wire rack to cool.