Mix the plain flour, semolina flour, salt, sugar and yeast in bowl.
3/4 cup Fine Semolina Flour, 1/4 tsp Dry Active Yeast, 1/2 tsp Salt, 1 tsp Sugar, 1 cup Plain Flour
Gradually mix in the water. Be very careful here as you do not want the dough to be sticky. I mix with a spoon until the dough has formed and then I can start kneading with my hands. If it ends up being sticky then add a little more flour.
1.25 cup Warm Water
Lightly flour your work surface and start kneading the dough for a good 5 minutes. The dough should feel smooth, soft and springy.
Extra Flour
Divide the dough into 6 balls and leave to prove on a lightly oiled surface for 30 minutes. Cover with a damp tea towl to stop the dough drying out.
4 tbsp Sunflower Oil
Mix the small amount of baking powder into a little bowl of semolina. This is to sprinkle in between layers and is the key to getting flakey layers in your pancakes.
4 tbsp Extra Semolina Flour, 1/4 tsp Baking Powder
The dough should have slighly increased in size and now you can take each ball at a time and on a lighly oiled surface press or roll it into a super thin rectangle.
4 tbsp Sunflower Oil
Spot a little butter onto the surface. (about 6 spots each the size of a pea).
2 tbsp Butter
Lightly sprinkle on a small amount of the semolina and baking powder mix.
1/4 tsp Baking Powder, 4 tbsp Extra Semolina Flour
Fold the top long side to the middle of the shape and then fold the bottom longside so that it overlaps the middle. It should look like an envelope.
Sprinkle with some more semolina.
4 tbsp Extra Semolina Flour, 1/4 tsp Baking Powder
Fold in the first side so that it covers to half way and then fold in the other side so that it layers over the top. You should have a small square parcel.
Repeat this process for each ball of dough until you have a pile of 6 parcels. Cover to keep them from drying out.
Heat a pan to medium heat and add a splash of oil.
Take one parcel at a time, and on a lightly oiled surface press it out to form a larger pan sized square. Sprinkle the last of the semolina over the top.
1/4 tsp Baking Powder, 4 tbsp Extra Semolina Flour
Fry on one side for 2 minutes and then flip and fry the other side for 2 minutes. I often flip these again so they get an extra minute on each side. They should puff up and go golden on the top. Keep an eye on them so they do not burn!
4 tbsp Sunflower Oil
Repeat the process for each pancake until you have your stack of crispy, flaky, layered pancakes.
Traditionally these are served with a butter and honey syrup but you will find that they go with just about anything.
Bis sah'ha!