Combine all the ingredients (except the semolina) in a mixing bowl. The dough that forms is very soft.

Work the dough until very stretchy. This will be slightly trickier than with most doughs as this one is very soft.

When the dough is stretchy enough, scrape it into a rough ball. Cover the bowl and let rise for 1 to 2 hours until puffy.

When the dough is nice and puffy, spread just a bit of oil on a pan (preferably two to save time) and sprinkle a lot of semolina on it.

Deflate the dough and divide it into 14-16 pieces. Shape each piece into a smooth ball and flatten the balls until the diameter of each of them is about 7-7.5 cm.

Place as many of the muffins as you can on the pan sprinkled with semolina without the muffins touching each other. Lay the rest on a baking sheet that you have sprinkled with semolina. Sprinkle some more semolina on top of all the muffins. Cover the muffins and let rest for 20 minutes.

Cook the muffins over a low heat for 7-15 minutes per side until golden brown and cooked through.

Let the muffins cool completely and serve.