1.5Tablespoonsdried bee balm leavescrumbled, any woody stems removed
Instructions
Mix the flour, sugar bee balm, ramp leaves and salt. Add the water to the bowl of a stand mixer, then the flour mixture, oil and yeast. Work with the paddle attachment until just combined, then switch to the dough hook and knead for a few minutes until the dough comes together and cleans the side of the bowl.
Remove the dough and form into a ball, then transfer to an oiled bowl, cover with cling film, and allow to rise at room temperature until doubled in size. Punch the dough down and reform into a ball.
From here the dough can be made ahead of time or frozen.
When it’s time to cook, remove the dough from the fridge and divide into four pieces (or whatever size).
On a lightly floured surface, roll the dough out thinly into a long, rough oval, then put directly onto a hot, lightly oiled griddle and cook until browned on both sides. Ideally you’ll serve immediately after the flatbreads come off the griddle and are still hot, but they can sit for a bit and can be gently reheated.