MAKE THE SMOKY SEASONING:
Combine all seasoning ingredients in a small bowl and mix well. Reserve about 1 tablespoon for the filling; the remainder goes into the dough.

MAKE THE DOUGH:
Place flour in the bowl of a stand mixer fitted with the dough hook. Add yeast, salt, sugar, and 2 tablespoons smoky seasoning. Whisk briefly to distribute.

Add olive oil and 280ml warm water. Mix on low speed for 4-5 minutes until a shaggy dough forms. If dough looks too dry, add remaining water 1 tablespoon at a time.

Increase speed to medium and knead for 5-6 minutes until dough is smooth, elastic, and pulls cleanly from the sides of the bowl. It should be slightly tacky but not sticky.

Shape dough into a ball and place in a lightly oiled bowl. Cover with plastic wrap or a damp tea towel.

First proof: Let rise in a warm place (75-80°F) until doubled in size, 1-1½ hours.

PREPARE THE FILLING:
While dough proofs, combine both cheeses, diced peppers, jalapeños, spring onions, and reserved smoky seasoning in a bowl. Toss to combine.

Spread filling on paper towels and pat dry to absorb excess moisture—wet filling can make the bread soggy.

MAKE THE BBQ DIPPING SAUCE:
Heat olive oil in a small saucepan over low heat. Add garlic and cook gently for 30 seconds—don't let it brown.

Add ketchup, muscovado sugar, Worcestershire sauce, smoked paprika, cumin, cayenne, and water.

Simmer gently for 10 minutes, stirring occasionally, until slightly thickened.

Remove from heat, stir in cider vinegar. Season with salt to taste. Set aside to cool.

SHAPE THE TEAR AND SHARE:
Line a large baking sheet with parchment paper.

Punch down risen dough. Divide into two equal pieces.

On a lightly floured surface, roll first piece into a circle approximately 12 inches in diameter.

Transfer to prepared baking sheet.

Brush a 2-inch border around the edge with beaten egg (reserve remaining egg wash).

Spread filling evenly over the dough, avoiding the egg-washed border. Reserve a small handful of cheese for topping.

Roll second piece of dough to the same size. Carefully lift (using your rolling pin helps) and place over the filling.

Press edges firmly together to seal, trimming any uneven edges.

Place a small round cutter or glass (about 2 inches diameter) in the center of the dough as a guide—don't press down.

Using a sharp knife, pizza cutter, or kitchen scissors, cut the dough into 16 equal segments, cutting from the outer edge to the central circle (cut into quarters first, then each quarter into four).

Working with each segment, lift it gently and twist twice. Lay it back down with the twist visible.

Remove the center guide.

SECOND PROOF (CRITICAL):
Cover loosely with oiled plastic wrap.

Let rise until puffy but not doubled—about 30-45 minutes. The dough should spring back slowly when gently poked. If the indent stays and doesn't spring back at all, it's over-proofed.

Preheat oven to 400°F (200°C) during the final 15 minutes of proofing.

BAKE:
Brush entire surface with remaining egg wash.

Sprinkle reserved cheese over the top.

Bake 25-30 minutes until deep golden brown and the bread sounds hollow when tapped on the bottom.

If the top is browning too quickly, tent loosely with foil for the final 10 minutes.

FINISH AND SERVE:
Transfer to a wire rack and let cool 10 minutes.

Scatter with fresh coriander and a pinch of flaky sea salt.

Serve warm with the BBQ dipping sauce alongside.

To eat: tear off individual twisted segments, dip, and enjoy.