Mix the flour, salt, sugar and yeast in a large bowl and make a well in the centre.

Add the oil and a little water. Mix well adding a little water at a time until you have formed a ball of dough.

Transfer to a floured surface and knead for 10 to 12 minutes.

Check your dough is ready by using the windowpane test.

Add flour, salt, sugar and yeast to the mixing bowl, make a well and add the oil and half the water.

Mix on slow speed number 1 for 1 to 2 minutes.

Add the rest of the water and mix on number 2 speed for 8 to 10 minutes.

Check your dough is ready by using the windowpane test.

Place your dough in a large greased bowl and cover.

Leave to rest in a warm place for at least one and a half hours or until doubled in size.

Take the dough out of the bowl and divide into two, save one half in your bowl.

Divide the other half into 5 equal pieces – approx 170 g. I like to weigh them to make sure they get an even bake but you can divide into 5 equal portions by eye if you prefer.

Roll 4 pieces into 20 cm diameter circles and the fifth piece into a slightly larger circle.

Spray your 4 equally sized circles with cooking spray. (I used Lurpak Cooking Spray)

Place a sprayed circle (sprayed side up) on to the middle of your lined baking tray. Stack the remaining 3 sprayed circles onto the first and then finish with your slightly larger fifth circle on top of the stack.

Using a sharp knife, dough cutter or pizza cutter, cut your pile of circles into 8 even triangles but do not go all the way to the edge, leaving 2.5 cm (1 inch) uncut. (see photos)

Fold each layer of the petal triangles outwards (see photo) to reveal your circle of petals. I peeled back each layer individually to give a more natural look but you can fold each triangle back in one go if you prefer.

Take your second ball of dough and divide into 6 pieces, five pieces all the same and the sixth piece slightly larger (5 x 130 g and 1 x 150 g). Save the sixth larger piece for the centre of your flower.

Take your 5 pieces of dough and roll out each piece into circles: 4 at 15cm diameter and the fifth slightly larger.

Spray 4 of your dough circles with cooking spray and stack them up on your work surface before topping with the slightly larger unsprayed circle. This is the same procedure as with your first set of dough circles but they are on your work surface and not yet placed in your flower on the baking sheet.

Transfer your second stack of circles from the worksurface into the centre of your first stack on the baking sheet.

Cut triangles as before but make sure each cut lines up roughly with the middle of the petals you formed from your first dough circles.

Fold your triangles outwards as before.

Roll your last piece of dough into a ball and place in the middle of your flower.

Cover with a clean tea towel and leave to rise in a warm place for about 45 minutes to one hour.

Preheat your oven to 475°F / 240°C / Gas Mark 9

Brush with egg wash and scatter with seeds – I used sesame seeds for the petals and sunflower seeds for the centre.

Place in the preheated hot oven for 5 minutes.

Turn your oven down to 200°C and continue baking for another 30 to 35 minutes until golden brown.