Ingredients

• 226g plain flour
• 226g semolina
• Tepid water
• 1 tsp dried yeast
• Pinch of salt

Equipment

• Sieve
• 2 large bowls
• 1 small bowl
• Rolling pin
• Circle cutter
• Oven tray
• Dish cloth, slightly wet
• Cling film
• Kebab stick/matchstick/fork

Method

• In a large bowl, sift the flour and salt together.
• Melt the yeast in a little bit of tepid water. It is important that water is not too hot or too cool, otherwise the yeast will not work properly.
• Add the yeast mixture to the flour mixture. Keep stirring whilst adding more tepid water until you can see that the dough is forming nicely. The dough doesn’t need to be too wet. Keep kneading until the dough is nice and smooth.
• When ready, transfer dough to a large bowl and cover with a slightly wet dish cloth or with a piece of cling film. Let it rest in a warm place for about 2 hours or until it doubles in size.
• After 2 hours, cut the dough into 3 pieces and start rolling it out, as thin as you can, on a lightly floured surface. You can use a pasta machine if you have one but we did it manually without any problems.
• Using your circle cutter, start cutting the dough until you have use all of it.
• With the back of a kebab stick, a matchstick or a fork make 4 little holes in the middle of the circles.
• Sprinkle some semolina on the oven tray and place your cut dough on it.
• Place in oven on a high temperature and bake until you see a nice golden colour from both sides. Do not let them get too brown and they will be very hard to eat.
• You can serve traditionally with a nice bigilla paste or some gbejniet.