For the dough: In a bowl, add the flour, semolina, salt, mehlepi, mastic and baking powder. Mix and add the oil. Mix again and add the milk and water little by little until we have a soft, fluffy dough. Cover it with cling film and set it aside for 30 minutes.

For the filling: Place all the ingredients in a bowl and mix. Create balls of 150g each.

For the kneading: Take a piece of dough and shape it into a stick. Cut it into pieces of 100g each. Spread the piece with the rolling pin, shaping a big sheet. Using a dessert plate (approx. 20cm in diameter) as guidance, cut the sheet into round discs with a thickness of 2-3 millimeters. Mix the sesame seeds and press the sheet on them until they stick onto the bottom side. Place a ball of the filling in the centre. Fold the 2 sides towards the inside, without covering the filling. Cut the remaining sheet from the left and right. Press the sides with a fork. Place the Flaounes in the pan with 3cm space in-between them. In a bowl, put the beaten eggs and 2 tablespoons of sesame seeds. With a brush, spread it on the Flaounes. Bake them into a preheat oven at 180°C for 45 minutes or until golden-brown.