In a large bowl, mix all of the ingredients of the dough. Knead it for 7 minutes. Let it rest for 50 minutes or until it rises.
Preheat oven to 200°C.
Divide the dough in two equal parts and with a rolling pin flatten each piece of dough into a disc of 25 cm diameter.
Place the first disc on a baking tray with baking paper. Spread the ricotta, add fresh herbs and grated cheese, salt and peper. Place the second disc on the top. Place a glass in the centre and press it lightly.
Divide the dough in four equal parts, keep on dividing each quarter into 4 equal parts. You should have 16 segments. Hold the tip of each piece and twist in 3 times.
Wash the top with an egg yolk. Bake for 25/30 minutes .