In a stand mixer bowl or a large mixing bowl (for hand kneading), combine the flour, semolina, salt, sugar, and oil.

Add half of the water and start kneading on low speed (or by hand).

Gradually add the yeast and remaining water until a soft ball forms.

Knead for 12 minutes total.

Turn the dough onto a lightly floured surface, knead briefly to smooth it, and shape into a ball. Place it back in the bowl.

Drizzle a little oil over the dough to prevent drying. Cover with plastic wrap and a kitchen towel.

Let the dough rise for 1 to 1.5 hours, until doubled in size.

Transfer to a work surface, gently punch down the dough, and knead lightly to release the air.

Divide the dough into two balls, keeping the one you’re not using covered with a tea towel.

Lightly coat the dough ball with extra-fine semolina and roll it out on a floured work surface using a rolling pin.

Roll the dough to about 5 mm (3/16 inch) thick. Make sure it isn’t sticking to the surface. Lightly flour as needed.

Use a cookie cutter or a glass to cut out discs in your preferred size. I use a 7.5 cm (3-inch) cutter for mini batbouts like in the photos.

Carefully transfer the discs onto a clean cloth, taking care not to deform them. Cover with a large kitchen towel while you work.

Gather the leftover dough, knead it into a smooth ball, wrap it in plastic wrap, and let it rest.

Repeat the same steps with the second dough ball, then do the same with the rested dough scraps.

Let all the discs rise for 30 minutes before cooking.

Heat a frying pan over medium heat and place the dough discs in the pan, starting with the ones prepared first.

Once the discs hold their shape, flip them. Turn them every 10 seconds so they puff up and develop a light golden color.

Place the cooked batbouts in a basket lined with a clean cloth and cover them. Continue cooking the remaining discs in the same way.