Mix all the dry ingredients in a large bowl.

Add 1½ cups of warm water, and mix to form a dough. Add more water if necessary to make a dough that is soft and easy to knead, but not sticky.

If the dough is too sticky to handle, add a little flour one tablespoon at a time.

Transfer the dough to a lightly floured work surface and knead by hand for 10 minutes, (or knead the dough in a stand mixer with dough hook for 5 minutes), until the dough is very smooth and elastic.

Set a bowl of the melted/soft butter and some oil aside. Cover your hands with oil. Begin by dividing the dough into golf ball size balls.

Continue until all the dough is divided.

Starting with the first ball you made, add more of the butter mixture to your hands and work surface. Flatten the ball to a very, very thin layer.

Rub some oil on top, and fold into thirds.

Add some more oil and sprinkle some semolina on the strip and fold again into thirds.

You should now have a small square of dough. Continue through the remaining balls.

Heat up a skillet and add a small amount of oil to the pan. Keep it on a medium heat. Starting with the first “package” that you assembled, oil your hands and begin flattening the dough. It should be thin and remain in a square shape. Do not overwork or the layers meld together.

Place into the warm skillet and cook until golden brown and slightly crunchy on he outside. If it does not turn to a golden color, you are not using enough oil.