Jockel's herb flatbread

Ingredients for 1 servings:

• ¼ cube of yeast
• 1 tsp, heaped salt
• 1 pinch of ascorbic acid (vitamin C)
• some honey
• 300 g dough, old
• 100 ml low-fat milk
• 70 ml water, cold, maybe a little more
• 20 g olive oil
• 350 g flour, preferably Italian type 00, but also works with 405 or 550
• Flour , for the work surface
• some olive oil
• some salt, coarse
• 2 tbsp dried Italian herbs

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

First, dissolve the yeast with the salt, then add the vitamin C, honey, “old dough,” milk, water, and oil, and mix. Then, knead in the flour for about 5 minutes. The dough should be supple and very soft—a little sticky. Let it rise until it has roughly doubled in size. Preheat oven to 200°C. Now, place the dough on a well-floured surface (as the dough is very soft and sticky) and flatten it into a rectangle about 3 cm thick. Brush the dough thinly with olive oil and sprinkle with herbs and a little coarse salt, if desired. Roll it up and carefully flatten it into a flatbread on a baking sheet lined with parchment paper. Bake for about 30 minutes—at the beginning, you should steam (= create steam in the oven).