Heat the olive oil in a skillet and fry the garlic cloves. Once they are golden, set them aside.

Add a little semolina flour to the oil to prevent splattering, then pour in the 2 1/2 cups of water and the salt.

When the water starts to boil, gradually add the semolina flour, stirring as you go. Keep adding flour until the mixture forms small clumps. If the clumps don't break apart, add a bit more flour. Add the garlic back in when the migas are almost done.

The key to making them fluffy is not to add too much flour. Add it gradually as the water absorbs it.

Using semolina flour makes the migas cook much faster.