Preperation

You will need a bowl for mixing the ingredients, a dough cutter and a cooking skillet on the day of baking. This is a cold proof recipe meaning all the work is done before hand, but the final proof is done in the fridge.

Melt the butter and make a flax egg out of 1 tbsp of flax seeds and 3 tbsp of water.

Add all the wet ingredients to a bowl and whisk, then add the flower to the bowl of wet ingredients and mix until everything is well combined.

Kneading

The dough is relatively sticky. Mix the dough until there is no dry spots. Once done cover the lid.

Bulk Fermentation

Every 15-20 minutes minutes flour the dough, fold it around and place it back in the bowl for another round of fermentation. Do this for a total of 3 times and let it rest once more (1 hour).

Final Shaping

Divide the dough into 4 equal pieces and perform folds to turn them into balls and tighten against the table. Take the dough balls and roll them around in a bowl of Semolina flour.

Once done, place into the fridge for 12-24 hours.

Baking

Put a skillet on low heat and add some Semolina. Place the dough balls in and squash them down. They will puff up again once baking. Turn and rotate them every once a while. The total cooking time will be around 30 minutes.