Take yeast in a bowl. Add castor sugar and 2-3 tablespoons warm water, mix and set aside for 5 minutes to activate.
Sift flour into another bowl. Make a well in the centre and add activated yeast and mix well. Add some water and knead into dough. Add salt and 1 teaspoon olive oil and knead into a soft dough. Cover with damp muslin cloth and prove for 10-15 minutes.
To prepare spice mix, lightly crush together dried basil, dried oregano, dried rosemary, crushed peppercorns, garlic powder, salt and paprika in a mortar using a pastel. Transfer in a bowl.
Transfer dough on worktop. Dust some polenta and flour on the worktop, place the dough on it and lightly press to flatten. Divide into 2 portions and shape them into balls.
Preheat oven to 180º C. Grease a baking tray with some olive oil.
Roll out each portion into a thick disc and place them on the greased baking tray. Brush some milk on the edges of each disc and fold into half. Cover with damp muslin cloth and prove for 10 minutes.
Brush some milk on top of proven dough, sprinkle some spice mix and make slits.Place the baking tray in preheated oven and bake for15-20 minutes.
Slice and serve hot.