Mix it all into a shaggy dough.
Knead a few minutes, just until it holds together.
Cover.
24 hours at room temperature. That’s where the flavor comes from.
Divide into 11 balls, about 90g each.
Roll them seam-free.
Coat in semolina.
Proof 3 hours.
Griddle on medium, 275 to 325.
Clarified butter, generous.
5 to 6 minutes a side.
Flip once.
Cool on a rack.
Score the perimeter, pull them apart by hand.
Never slice.
Fry, not dry.
