In a small bowl, whisk 43 grams (¼ cup) of the semolina, the baking powder and baking soda. Set aside. In a large bowl, whisk together the remaining 213 grams (1¼ cups) semolina, the sugar and salt.

Add the boiling water and mix with a fork until evenly moistened. Let stand for 10 minutes. Meanwhile, line a baking sheet with kitchen parchment and mist with cooking spray.

To the moistened semolina, add the butter and mix with the fork until smooth. Add the yogurt and stir until combined, then stir in the semolina–baking powder mixture. With your hands or a spatula, gather the dough into a smooth mass in the bowl.

Pinch off about 1 tablespoon of the dough and set aside to later test the skillet's heat before cooking. Divide the remaining dough into 8 portions and space them evenly on the prepared baking sheet. Using your hand, gently flatten each into a round about 3½ inches in diameter and ¼ inch thick. Refrigerate uncovered to slightly firm, about 5 minutes.

Meanwhile, heat a 12-inch nonstick skillet over medium for about 3 minutes. To test if the pan is sufficiently hot, add the reserved bit of dough; it should turn golden brown in about 1 minute.

Remove and discard the test piece. Using your hands, transfer 4 dough rounds to the pan and cook until golden brown and slightly puffed, about 2 minutes. Flip and cook until golden brown on the second sides, about another 2 minutes.

Transfer to a plate and cover with a kitchen towel. Repeat with the remaining 4 rounds.