Manitoba flour is a soft wheat flour which is named after the Manitoba region in Canada. Its main characteristic is that it is very rich in proteins, that are useful to improve the stability and leavening of bread dough. It is usually found in most supermarkets, but if you can’t find it, turn to 0 flour, just as good for preparing bread
or other bread flour.
And in the end, if you have in your larder a typical 00 flour (or all purpose flour), check the nutritional labelling for protein values: if it is above 10 grams, it works alright also for this sort of preparations.