Dissolve the yeast in 1/4 cup warm water (add a little sugar optionally to proof)

Mix the flour, half the dry herbs, and half the seasoning salt together with the yeast water and enough water to create a wet dough that is still kneadable

Knead 10 minutes or until stretchy and gluten activated

Rest covered in a warm area for around an hour or doubled in size, covered with a bit of oil on top to prevent drying out

While resting, fry onion, garlic, rest of herbs, 1 tbsp seasoning salt, and oil in a pan

Take a small amount of onion oil to line a pan, stretch out the dough on top, and pour and dimple the rest of the onions/oil on top.

Sprinkle with 1/2 tbsp seasoning salt and let rise for another 30 min-1 hour, until risen enough to not be a flat blob

Bake at 400 F for 20-30 minutes or until golden brown under edges.