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In a large bowl, whisk together the flour, salt, sugar, and yeast.
In a separate small bowl, combine the melted butter and warm water. Slowly pour into the dry ingredients and mix until a shaggy dough forms.
Cover and rest the dough at room temperature for 24 hours to develop flavor and texture.
After 24 hours, lightly flour a work surface, divide into 12 equal portions (~85 g), and shape into seam-free balls.
Coat each ball in semolina flour and place on a semolina-coated tray. Cover loosely and proof 45–60 minutes.
Preheat your Baking Steel Griddle on medium for 10–15 minutes to 275–300°F.
Brush clarified butter generously over the surface — it should bubble lightly on contact.
Cook a few muffins at a time: 5-6 minutes on the first side until golden, then flip and gently press to flatten slightly. Cook the second side to golden for about the same time.
Transfer to a wire rack to cool. Split, toast, and enjoy those legendary nooks & crannies.