Mix flours, yeast, baking soda and salt in the bowl of a food processor. Add water and olive oil and pulse until a soft dough forms. Transfer dough into an oiled bowl. Cover bowl with plastic wrap and let dough rest for 1 hour. The dough will inflate and rise.

Mix everything together in a bowl, except the almonds. If you are using carob honey in the filling then you will notice that the tahini thickens as you add it. If mixture is too thick (as tahini paste density varies depending on brand), then add ¼ tsp baking soda to the mixture. The soda will loosen it slightly making it easier for you to spread on the dough.

Take a 23cm (9 inch) cake pan with removable sides. Line the base with greaseproof paper.

Use a rolling pin to roll the dough into a rectangle measuring about a 40 x 50 cm. Dough will be thin, and this is what you want. Spread the entire surface of the rectangle with the tahini filling. Sprinkle with 5 tablespoons ground almonds. Start rolling the dough like a Swiss roll starting from the longest side. Use a silicon scraper or a spatula to lift the dough if necessary. Cut roll in the middle to create two roughly equal rolls.

Take one roll and roll it with your hands to elongate it, to about 60-65cm. Twist the roll and turn it into a coil. Place coil in the prepared pan. Repeat process with the other piece of dough. Elongate, then twist it and place it around the coil in the pan (see pics). Cover with a cotton towel and let pie sit for 20 minutes.