For the pre-dough, put the flour in a bowl, crumble the fresh yeast over it and mix with the water to form a dough, which is then covered and left to stand for at least 12 hours, preferably 24 hours at room temperature. I always put the bowl in a fresh garbage bag and tie a knot on it.
When the time comes, put the rest of the flour in another bowl. The yeast is mixed with the sugar and milk in a bowl. Now add the pre-dough, the mixed yeast, water, olive oil and salt to the flour in the bowl. This is then kneaded into a dough. It should be a soft, non-sticky dough, which you then place on a lightly floured work surface and knead for about 8 minutes and then return it to the bowl, cover with a damp cloth and leave to rise in a warm place for about 1 hour. It should then have doubled in volume.
In the meantime, line a baking sheet with parchment paper. When the dough is ready, knead it again and divide it into two equal parts. This is poured out into two ovals, about 25cm in length. Place them on the prepared baking sheet and use your finger to make a few dents in the dough. Cover the dough with a damp cover and let it rise again in a warm place until the flatbreads have enlarged significantly.
In the meantime, heat the oven to 220 degrees. in front. The flatbreads are then baked until they are golden brown in color. Remove and let cool on a wire rack.
You can also go and mix the specified herbs, garlic and some crumbled chili peppers so that you get 1-2 teaspoons per flatbread. Of course, you can also use other herbs. Then you brush the flatbreads with the whisked egg white and sprinkle them with the herbs. Now put some parmesan on top, or cheese if you like. The breads are then also baked until they are golden brown in color. In this case I always make bread with and without herbs.
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