Preheat the oven to 400F.
Sift together the dry ingredients. Make a well in the center and pour all the wet ingredients in. Add the herbs as well.
Whisk in the dry into wet using your hands. Mix until it just comes together. Do not over work the dough, else it will come out dense.
Also, it is better to be on the slightly wet side to allow it room to breathe.
Transfer the dough to a well floured baking sheet and pat it flat to about an inch thickness
Score the top as a cross to let the steam escape.
Sprinkle flour on top and bake for about 30 minutes until golden on top.
To test, tap on the bottom of the bread and it should sound hollow. If the top looks sufficiently browned but you feel it is not fully cooked yet, turn the bread and bake upside down for 5-7 minutes.
Remove from oven, cover with cloth and cool to room temperature. Seriously, wait till it nearly cooled down. It takes beautifully crumbly then.
Store wrapped in cloth and in a closed space without drafts. Stored properly, it will last atleast 4 days.