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Combine flour, baking soda, and salt in a mixing bowl. Add butter, and mix on low speed for about 2 minutes. While mixing, add 10-12 tablespoons of water. Add the herbs and knead dough on a lightly floured surface for about 5 minutes, or until it is smooth and elastic. Divide the dough into four or five smaller pieces. On a lightly floured surface, use your hands or a rolling pin to flatten each piece of dough into a circle about 1/8 inch (3.2 mm) thick. Preheat a grill pan on medium-high heat. Coat each piece of dough with extra virgin olive oil. Remove from grill and allow to cool. Finished.
Continue to mix until the mixture has created a soft dough. Form each piece into a ball, and wrap individually in plastic wrap. Let refrigerate for 30 minutes. Grill for three to five minutes on each side, or until lightly browned. Serve with ricotta, goat, or fontina cheese, prosciutto, and arugula.