1. In a large bowl combine sourdough starter, flour, olive oil, and salt.

2. Gradually add water and mix until a soft, slightly sticky dough forms.

3. Cover dough and let rest for 30 minutes.

4. Knead in chopped parsley, thyme, and rosemary until evenly distributed.

5. Divide dough into 6 balls.

6. On a floured surface roll each ball into a thin 1/8 inch round or oval.

7. Brush each flatbread with olive oil and sprinkle with seeds if using.

8. Preheat oven to 425°F (220°C).

9. Place flatbreads on a parchment-lined baking sheet and bake for 10–12 minutes until edges are crisp and golden.

10. Transfer baked flatbreads to a wire rack to cool slightly before serving.