This leavened (yeast risen) flatbread is fairly common throughout the Mediterranean and parts of the Middle East. This particular recipe is Sardinian in origin. It makes a wonderful accompaniment to mezze, antipasto and dips, but it also makes a great pizza base. The recipe calls for continental flour, I think in Italy it is called doppio 00 flour. Basically, it is a high proportion of hard durum wheat. If you have trouble finding it, try mixing half regular flour and half fine semolina.
450 gm (1lb) continental flour, or half flour, half semolina
250 ml (1 cup) warm water, blood temperature
7g (1-tsp.) active dried yeast
30 ml (1 fl oz) Olive oil
In a large bowl mix together the dry ingredients, add the oil and stir to combine, then add the water. Mix together and check the consistency. What you are looking for is a moist, pliable dough, without being sticky. A good rule of thumb for most breads. Add a little more flour or water if necessary. Knead for 10 minutes. This step can be done in a Mixmaster with a dough hook attachment. Place dough in an oiled bowl, cover and let rise in a warm place for 1 hour.
To cook, take a piece of dough about the size of a large walnut, flour a bench well and roll out to about 25 cm (10 inches). It should be quite thin. Brush with oil or garlic oil, season with a bit of salt and place on a grill or barbecue. Cook for about 2 minutes each side, or until nicely browned. To cook pizza, take about a third of the dough, roll out a little thicker and place on a pizza tray. Brush with garlic oil and the toppings of your choice. Please, not too much, 3 should be plenty. Cook in a hot oven for 12 minutes. Serve hot!