Method

1. Put the flour, semolina, and salt in the bowl of a stand mixer fitted with a dough hook. Add the water and 10g of the oil and set the mixer on low, mix until everything is well combined (approx. 2 mins).
2. Increase the speed to medium and mix until the dough is smooth, shiny, elastic, and pulls away from the sides of the bowl (approx 6 mins).
3. Using oiled hands (you’re going to get a bit slippery) form the dough into 4 equal balls (each should weigh about 85 g) and place on an oiled baking tray. Roll the balls around in the oil to ensure they are completely coated. Make sure they aren’t touching each other.
4. Cover the entire baking sheet loosely with cling film and let the dough rest at room temperature for 30 minutes.
5. Meanwhile, melt the butter and add to a bowl with the remaining 85g oil. Stir to combine and set aside.
6. After 30 mins oil a flat work surface on which you will start to manipulate the dough. Working with one ball at a time, use the palm of your hand to flatten it and then continue to apply downward pressure with your palm to stretch it out into a rough circle about 25cm across. It will become thin and almost translucent. Do not worry about getting a perfect circle these are meant to look rough and rustic.
7. Using your hand, cover the surface of the dough with 1 tablespoon of the butter mixture and then sprinkle with a dusting of semolina. Use a knife to lightly mark the middle. Now this next bit may sound complicated but basically you are just trying to form a square. Fold the top of the dough circle down so that the edge extends about 1.5cm beyond the line. Repeat that fold from the bottom so that the two edges overlap the centre. Then fold in each of the other sides in the same way to form a square that is roughly 7.5 cm. As i said, you really don’t need to be precious about making this look perfect. Continue until you have 4 ‘squares’.
8. Next transfer all the breads to an oiled baking tray, fold side down, and rest for at least 15 minutes.
9. Once rested put each bread on a lightly oiled piece of baking paper and stretch it with your palm until it has slightly more than doubled in size. If they resist stretching, let them rest a bit more before proceeding. Each finished bread should be about 18 cm square. Cut the parchment so that it extends just slightly beyond the square. Do not stack the breads as you stretch them — they will stick together.
10. Heat a large frying pan or griddle over medium-high heat. You will know when it’s hot enough to cook if a droplet of water sizzles when it hits the pan.
11. I tend to cook the breads one at time to ensure even cooking. Lay the breads paper side up in the pan and then peel off the paper as soon as the breads begin to firm; it will come away easily. Cook the breads until they turn brown in spots, 2 to 3 minutes per side. Transfer to a wire rack while you continue cooking the rest.
12. These flat breads are most delicious eaten warm, but once cooled, they can be stored for up to 5 days in an airtight container in the refrigerator. They will also freeze well for up to 3 months. Reheat for 1 minute on each side in a hot dry pan before serving.