Make the dough. In a large mixing bowl, use your hands to mix the flour, semolina flour, and salt. Add the water and mix until a shaggy dough comes together, adding more as necessary to bring the dough together.

Knead the dough. Use a mixer on medium speed to knead the dough until smooth, about 5 minutes. Or, transfer the dough to a flat surface like the kitchen table or a marble slab and use your hands to knead until nicely smooth and elastic, 5-10 minutes.

Rest the dough. Form the dough into a ball and brush with olive oil all over. Return to a clean mixing bowl and cover with cling wrap. Set aside at room temperature to rest for about 30 minutes.

Divide the dough. By now, the dough should have relaxed and spread around a bit. Divide into 8 rolls, set on a well-oiled surface (like a sheet tray coated with olive oil), and let rest for about 5 minutes.

Spread the dough. Set up a work surface, like a clean countertop or extra large cutting board, with a layer of olive oil and place the bun in the middle. Dip your fingers in olive oil and start poking dimples in the dough to spread it around. Stretch the dough as much as you can. It's ok if it tears a bit at this point. Attempt to make a shape similar to a circle.

Shape the dough. Pick up one side and fold it towards the middle, repeat with all four sides so you end up with an approximate square. Repeat with the remaining 7 dough rolls.

Get ready to cook the dough. Get a large, non-stick pan heating over medium. Place the first square of dough you stretched back on your work surface. Stretch it again using your fingers until it becomes a square of the size of about 7"x7".

Cook the flatbread. When your pan is hot (or when a drop of water sizzles and evaporates quickly), pick the raw flatbread up very gently using both hands and quickly transfer it to the hot surface. Sear until it’s cooked through and browned in spots, about a minute or two on each side. The bread is oil-saturated enough so that you don’t have to add any more.

Use or store. Use immediately or wrap in plastic to prevent drying and store for up to 3 days