Mix all ingredients till gluten develops and dough is smooth.

Place in a greased bowel and allow to rise until doubled.

Divide dough into 12 equal pieces. Round. Allow to rest 10 minutes.

Flatten each ball into a disk about an inch thick. Place each disk on a baking sheet dusted with semolina. Sprinkle semolina over disks, cover, and allow to rise for 30 minutes.

Heat a griddle or large cast iron pan over a low heat while disks rise. Sprinkle the griddle(pan) with semolina and add the disks (or as many as will comfortable fit). NOTE: do not grease the griddle(pan). Dry fry for about 8 minutes or until bottom is browned and sides drying out. Turn and continue till done when interior reaches 200 F. If they're browning before reaching 200 F your heat under the pan is too high. You can compensate by finishing bake in the oven preheated to 350F.