Persian Flatbread with Herb and Walnut Dip

Persian Flatbread

• 430 g water
• 20 g fresh yeast, crumbled
  of 2 tsp dried yeast (8 g)
• 10 g honey
• 510 g strong white bread flour
• 1 tsp fine sea salt
• polenta, coarsely ground, for dusting
• oil, for greasing
• bread flour, plus extra for dusting
• 1 tsp bicarbonate of soda
• 2 Tbsp sesame seeds
• 2 Tbsp poppy seeds

Herb and Walnut Dip

• 100 g walnuts, halved or chopped
• 10 g fresh basil leaves
• 5 g fresh tarragon leaves
• 10 g fresh mint leaves
• 10 g fresh coriander leaves
• 10 sprigs fresh chives, cut in pieces
• 200 g feta cheese, cut in pieces
• 50 g olive oil