Ingredients
2 cups fine semolina
2 cups all-purpose flour
1 tsp salt
1/2 tsp instant yeast (optional, for extra softness)
1.5 cups warm water (as needed)
1/2 cup melted butter mixed with 1/2 cup vegetable oil (for shaping)
Extra fine semolina for sprinkling
Instructions
1. Make the dough: In a large bowl, combine the flour, fine semolina, salt, and yeast. Gradually add warm water while kneading until you form a soft, smooth, non-sticky dough (knead for 8–10 minutes).
2. Divide and rest: Divide the dough into small, equal balls. Coat them lightly with the butter-oil mixture, cover with plastic wrap, and let rest for 15 minutes.
3. Laminate the layers: Generously oil your work surface. Flatten a dough ball with your oiled hands into a paper-thin circle. Drizzle with the butter-oil mixture and sprinkle a pinch of fine semolina.
4. Fold into squares: Fold opposite sides into the center to form a long strip, sprinkle a little more oil and semolina, then fold the top and bottom in to make a neat square. Repeat for all balls.
5. Cook: Heat a heavy non-stick skillet or cast-iron pan over medium-high heat. Flatten each square slightly with your fingers. Fry for 2–3 minutes per side, turning occasionally, until golden brown and puffed up with layers.