Ingredients

• 3½ cups white flour · ½ cup fine semolina
• 2 tsp sugar · 2 tsp salt · ¼ tsp dry yeast
• 1.5 cups warm water
• For folding
• ~1 cup vegetable oil · ½ cup fine semolina · ¼ cup very soft butter

Method

1. Mix the dry ingredients, add water, and knead into a smooth, soft, elastic dough; divide into plum-sized balls, oil, and rest 10–15 minutes.
2. Heavily oil your surface and hands and flatten a ball paper-thin.
3. Dot with butter, sprinkle with semolina, and fold into thirds; butter, semolina and fold into thirds again into a square. Repeat, keeping the order.
4. On a hot griddle, flatten each square to double its size and cook, turning, until golden and crisp.
5. Flex each back and forth to separate the layers and serve hot with honey and butter.