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1 ½ cups / 21Og all-purpose flour, plus more for kneading

½ teaspoon Diamond Crystal kosher salt

1 teaspoon baking powder

½ cup / 100g sour cream or Greek yogurt

3 tablespoons / 45g Your Perfect Herb Oil, or any good olive oil

¼ teaspoon flaky salt

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1. In a large bowl, whisk together the flour, salt, and baking powder. Add the sour cream with ¼ cup / 60g water and mix into a shaggy dough. Transfer this dough to a lightly floured surface and knead for 3 to 5 minutes to shape it into a smooth ball. Cover loosely with plastic wrap and let rest for 10 minutes.

2. Position a rack in the top of the oven and preheat it to 400F. Line a sheet pan with parchment paper.

3. When the dough has rested, lightly dust it with flour again and use a rolling pin to roll it out into a long oval, 24 to 28 inches long and 8 to 9 inches wide. Roll this piece of dough onto your rolling pin and then transfer it to the lined sheet pan. When rolling it onto the sheet pan, let the bread drape every 2 inches in overlapping "ripples," creating a circle shape with many wrinkles.

4. Brush the top of the bread with 2 tablespoons of the herb oil, making sure to get it in all the crevices and nooks.

5. Bake until the edges of the bread are golden and crisp, 15 to 18 minutes. When it's out of the oven, brush it with the remaining 1 tablespoon oil and sprinkle on the flaky salt. Cut into triangular slices, like a pizza, and

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