I've been totally hooked on a commercial product called Margaret's
Artisan Flatbreads. An absolutely wonderful product which I fully
endorse. But my rate of consumption far outweighs my grocery budget
(This stuff's expensive). I'm looking to duplicate, or approximate it
in my own kitchen. It's unleavened, and the ingredient list is:

enriched durum semolina and wheat flour
water
olive oil

then various herbs, garlic, salt, etc.

Sounds easy. But I'm sure there are some secrets buried in the process.
Does anybody know this product? And can you give me any advice on how
to bake a similar flatbread at home?

-Bruce