Pour the flour in a large bowl surface, then add salt, oil and water.
Knead for several minutes until the dough is smooth.
Let the dough rest a while under a towel.
Roll it out with a wooden rolling pin to form a 2 cm-thick disk.
Place the flatbread on a piping hot “testo” (cast-iron or non-stick pan) and cook till it looks evenly golden and crisp.
Prick the entire surface with a fork.
Thoroughly wash the chicory.
Sauté the garlic clove in oil.
Add the chicory and cook until it's thoroughly wilted.
Use a serrated knife to split your flatbread horizontally.
Spread the chicory on the bottom slice and put the top back on.
Cut into wedges and serve.