Fluffy Semolina Flatbread with a Golden Crust

1.In a small bowl, combine warm milk and sugar. Sprinkle the active dry yeast over the milk and let it sit for about 5-10 minutes until it becomes frothy.

2.In a large mixing bowl, combine the semolina flour, all-purpose flour, and salt. Mix well to combine.

3.Make a well in the center of the flour mixture and add the frothy yeast mixture and the egg. Stir until a dough begins to form.

4.Add the melted butter to the dough and knead it on a floured surface for about 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, sprinkle a little extra flour as needed.

5.Place the kneaded dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it has doubled in size.

6.Once the dough has risen, punch it down to release the air. Divide the dough into 8 equal pieces and shape each piece into a ball.

7.On a floured surface, roll each ball into a flat disc about 1/4 inch thick. Make sure to dust with flour to prevent sticking.

8.Heat a non-stick skillet or griddle over medium heat. Cook each flatbread for about 2-3 minutes on each side, or until golden brown and puffed up.

9.Remove the flatbreads from the skillet and keep them warm in a clean kitchen towel until all are cooked.