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.
Mix all the ingredients together in a medium saucepan. Cook over medium low heat for 15 to 20 minutes, until the fruits are completely soft, stirring occasionally. Remove from heat and set aside to cool down.
Place both types of flour in a large mixing bowl with the butter, sugar, and salt. Use your fingers to rub the mixture into a bread crumb like texture. Then stir in the walnuts.
Spread on a baking sheet lined with parchment paper and place in the oven for 15 to 20 minutes, until dry and cooked through. Remove and leave to cool.
Place all the ingredients in a large mixing bowl and whisk soft peaks, take care not to over whip (it is quite thick to start with, so it shouldn't take more then 30 seconds)
Spoon one third of the crumble into the bottom of a medium glass. Cover with two thirds of the fruit, then two thirds of the cream. Another one third of the crumble goes on top of this, followed by the remaining fruit and then cream.
Scatter the remaining crumble on top just before serving. Serve at once, or chill for a few hours.