In a medium bowl, combine the yeast, flour, coconut sugar, salt, and chopped herbs. Add warm water (see note below) and 1 teaspoon olive oil. Stir until the dough forms into a ball. Transfer dough to a cutting board, and knead with your hands until the dough is smooth.

Coat the bowl with olive oil, transfer dough to the bowl and cover with a damp cloth or plastic wrap. Leave to rise, about 1 hour, or until the dough has doubled in size. Remove dough from the bowl and transfer again to a cutting board. Punch dough and knead lightly into a smooth roll. Cut into 6 pieces of dough and using a rolling pin, roll out each dough into a flat circle, about 6 inches in diameter.

Heat a large skillet to medium high heat for 5 minutes. Lightly grease pan with olive oil and add flatbread one at a time. Cook for 2 to 2 1/2 minutes on each side, flip and cook another 2 to 2 1/2 minutes. Both sides will be browned. Repeat, adding more oil if necessary, until all flatbreads are cooked. Makes 6 flatbreads.

To store, wrap the flatbreads in plastic wrap or in a plastic bag or airtight container. These flatbreads will last in the fridge for a few days, but they are best served fresh. To reheat, I recommend cutting the flatbread in half and putting in the toaster!