Ok, here's what I gleaned from Let the Flames Begin. Schesinger & Willoughby offer many variations but here's the essentials . . . This would be a grilled flatbread. Multi-level (banked) fire in the grill. Ready to go when highest spot of coals are medium (about 4 to 5 count w/ hand 5 inches above grate). Stretch dough into rough circle or rectangle about 1/8 inch thick & 10 inches across. Grill about 4 minutes & then flip for 3 to 4 minutes more. They note that the 1/8 inch thickness is crucial as more than that would probably result in burned crust but uncooked middle. Any thinner & you'll have a droopy mess. Doing it properly, you will have some charred spots on the crust, etc. They also have some interesting "flavored olive oils" for dipping.