How to make
Sift the flour. Make a well and add the salt.
Pour out the water. Knead a soft dough. Tear the dough into walnut-sized balls.
Sprinkle them with flour, cover them with a towel and leave them for a minimum of 30 minutes, so that the dough can rest.
On a floured surface, roll out each ball into a thin crust (about 3 mm thick each).
Heat a pan with a thick bottom or a sach and bake the flatbread on both sides until done.
Melt the butter, add the crushed garlic and spread each flatbread with the mixture, then sprinkle with mixed herbs and salt.
