Stand Mixer Method

1. Place the semolina, flour, sugar, and salt into the stand mixer bowl and mix well.
2. Add the dry yeast, warm milk, and half of the warm water. Begin kneading.
3. Gradually pour in the remaining 90 ml of warm water while kneading for at least 6 minutes.
4. Continue kneading for another 10 minutes.
5. Place the dough in a large, lightly oiled bowl. Cover with plastic wrap and let rise until it triples in volume.
6. Lightly oil your hands and punch down the dough.
7. Transfer to a floured work surface and divide into 6 equal parts.
8. Shape each portion into a ball of approximately 125 g.
9. On a floured surface, roll each ball into a thin disc.
10. Place the discs on a generously floured baking tray or parchment paper, also lightly floured to prevent sticking.
11. Cover with a clean towel and let rest for at least 30 minutes.
12. Preheat the oven to 250°C (fan-assisted with top heat on).
13. Bake the breads for about 10 minutes. Once the tops are golden, flip them to colour the other side.
14. Out of the oven, wrap the breads in a clean towel to keep them soft.

Thermomix Method

1. Place 70 ml milk, 120 ml water, 1 tablespoon sugar, and 1 tablespoon dry yeast in the Thermomix bowl.
2. Mix for 3 min / 37°C / speed 2.
3. Add 100 g semolina, 310 g flour, 1 teaspoon salt, and 30 ml olive oil.
4. Activate kneading mode for 3 minutes, slowly adding the remaining 90 ml water through the lid opening.
5. Knead for another 3 minutes.
6. Place the dough in a large, lightly oiled bowl. Cover with plastic wrap and let it rise until it triples in volume.
7. Lightly oil your hands and punch down the dough.
8. Transfer to a floured work surface and divide into 6 equal parts.
9. Shape each portion into a ball of approximately 125 g.
10. On a floured surface, roll each ball into a thin disc.
11. Place the discs on a generously floured baking tray or parchment paper, also lightly floured to prevent sticking.
12. Cover with a clean towel and let rest for at least 30 minutes.
13. Preheat the oven to 250°C (fan-assisted with top heat on).
14. Bake the breads for about 10 minutes. Once the tops are golden, flip them to colour the other side.
15. Out of the oven, wrap the breads in a clean towel to keep them soft.
16.