In a large mixing bowl, combine yeast, sea salt, organic cane sugar and flours. Whisk to combine.
Make a well in the dry ingredients and add olive oil and 1/2 cup (120 ml) of warm water to start. Stir with a wooden spoon to mix. Add more water as needed until a dough comes together.
Transfer to a clean, well-floured surface and knead until smooth and elastic - about 2 minutes - adding more flour as needed to prevent sticking.
Wipe out mixing bowl and add 1 tsp of olive oil. Roll dough around to coat and position seam-side down in the bowl. Cover with a damp towel or plastic wrap. Set in a warm place to rise for 1 hour.
While dough is resting, in a medium-sized bowl mix ricotta with ¾ cup herbs, sumac, salt and pepper. Set aside.
Once doubled in size, cut dough into 6 even pieces, arrange on a clean surface, and lay a damp warm towel on top. Let rest for a few minutes.
In the meantime, heat a large skillet (electric or cast iron) to medium-high heat (~ 375 degrees F).
One at a time on a lightly floured surface, roll each piece of dough into a large circle that's fairly thin (about ⅛ inch).
Lightly grease preheated skillet and lay down flatbread. Cook, without touching, for 2 1/2 minutes. Flip and cook for 2 1/2 minutes on the other side. Repeat, adding more oil to coat surface, until all flatbread is cooked.
Top each flatbread with ⅓ cup of ricotta mixture. Sprinkle lemon zest and a pinch of sumac for colour. Top with remaining ¼ cup mixed herbs. Drizzle with honey and olive oil. Serve immediately.
NOTE: Flatbread with ricotta, sumac, lemon zest and Israeli herbs pair well with a Clover Club cocktail.