Combine the flour, fine semolina, sugar, salt, and yeast in a large bowl until evenly mixed.

Gradually add 1½ cups warm water to the dry mix and stir until a dough forms. Add more water if needed to achieve a soft but not sticky dough.

Transfer the dough onto a lightly floured surface and knead by hand for about 10 minutes until smooth and elastic or use a stand mixer with a dough hook for 5 minutes.

Set aside a bowl containing soft unsalted butter and vegetable oil.

Oil your hands, then divide the dough into golf ball-sized pieces.

Take the first ball, coat your hands and work surface with the butter-oil mixture, and flatten the ball into a very thin layer.

Brush oil on top of the flattened dough, fold it into thirds lengthwise, add more oil and sprinkle some fine semolina, then fold again into thirds, forming a small square.

Continue this process with the remaining dough balls.

Heat a skillet over medium heat and add a small amount of oil.

Oil your hands and gently flatten each folded dough square into a thin square before placing it in the pan.

Cook each piece until golden brown and slightly crispy on the outside, turning once. Ensure sufficient oil is used to achieve a nice golden crust.