In a small bowl, dissolve yeast and sugar in 100ml warm water. Rest for 5–10 minutes until foamy.

Combine fine semolina, flour, and salt in a large bowl.

Add yeast mixture and remaining warm water, mixing until a soft, sticky dough forms.

Knead dough vigorously for 8–10 minutes until elastic and smooth.

Divide dough into 6 equal balls and roll lightly in extra semolina.

Flatten balls into 1/2-inch thick discs, cover with a towel, and let rise for 30 minutes.

Pre-heat a dry skillet or tajine over medium-high heat.

Cook flatbreads, flipping every 30 seconds until they puff up completely and turn golden brown. Wrap in a towel immediately to stay soft.