Prepare the Dough:
In a bowl, mix the flour, sugar, and yeast using a spatula.
Add the powdered milk and mix.
Pour in the oil and mix by hand, then add the salt and mix again.
Add the yogurt and half of the water, mix, then add the remaining water and knead with the spatula until you get a soft and cohesive dough.
Cover the bowl and let the dough rest for about 60 minutes until it doubles in size.
Shape the Dough:
On a floured surface, shape the dough into a ball.
Divide the dough into two equal parts, cover one part and set it aside.
Roll out the second part on a floured surface to the size of your baking pan.
Place the dough in a greased tart pan, ensuring it covers the bottom and sides.
Poke some holes in the dough with a fork to prevent it from rising.
Prepare the Filling:
Spread the cooked minced meat evenly over the dough.
Add the mushrooms, then the olives, followed by the mozzarella and cheddar cheese.
Top the Pie:
Roll out the second part of the dough on a floured surface to the size of the tart pan.
Place this dough on top of the filling and tuck the edges inside.
Poke some holes in the top dough with a fork and let it rest for about 10 minutes.
Bake the Pie:
Preheat the oven to 190°C (375°F).
In a small bowl, mix the egg with vinegar and brush it over the top of the pie.
Bake in the oven until golden brown, about 30 minutes.
Final Touch:
Remove the pie from the oven, sprinkle with shredded mozzarella, and scatter sesame seeds and nigella seeds on top.
Return the pie to the oven, turning on the broiler, and bake for another 10 minutes until the top is golden and the cheese is melted.
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