In a large bowl (or the bowl of a stand mixer), combine the semolina and salt.

Gradually add the water and mix until you get a firm dough. Knead for 5 to 10 minutes, then continue kneading while slowly adding more water until the dough becomes soft, elastic, and smooth.

Cover the dough with plastic wrap and let it rest for 1 hour. After resting, divide the dough into 6 balls.

Brush the dough balls with oil and place them on an oiled tray. Cover and let rest for 10 to 15 minutes.

Oil your work surface and place one dough ball on it.

Dip your fingers in oil to help stretch the dough.

Gently stretch the dough into a thin, transparent disk.

Brush with oil, then fold each of the four sides toward the center to form a square.

If the square is too thick, gently flatten it with your hands.

Cook on both sides in a heavy-bottomed skillet over medium heat until golden brown.

Serve hot for breakfast or as a snack, with honey, jam, or plain.