| 1.5 cup | Milk, lukewarm |
| 1.0 each | Egg, lightly beaten |
| 470.0 gram | Flour, all-purpose |
| 28.0 gram | Butter, room temperature |
| 16.0 gram | Sugar |
| 8.0 gram | Yeast, Instant |
| 7.0 gram | salt |
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.