Start making the dough about 3 hours before you want to bake your loaves. You can even do this earlier, in that case you should let the dough rise in a slightly cooler place. (By the way, with flatbreads, it’s not a big deal if the dough is fully risen.) It will be a flatbread, after all. You can even bake the loaves in advance.
Mix dry ingredients 600 g white bread flour, 8 g dry yeast, 10 g dried oregano, and 8 g salt thoroughly. Add about 350 g of water and mix and knead for 15 minutes to form a homogeneous and elastic dough.
Cover and let rest for 30 minutes, then knead briefly
Divide into 6 pieces of about 150 g and let rest again under a damp cloth. Press the loaves flat with your hand and sprinkle with plenty of wheat semolina (or other). Roll out the dough with even more semolina into flat loaves about 20 cm in diameter
Brush the breads with a little olive oil. Bake the loaves on the barbecue for about ten minutes. Turn them constantly and keep brushing them with oil. Sprinkle a little bit of coarse salt on top towards the end.