Combine all the ingredients (except semolina) into the bowl of a stand mixer fitted with the paddle attachment.

** If you are using instant yeast, bloom the yeast in a small amount of water to activate before using.

Mix on medium-high speed for 5-8 minutes, until the dough starts coming away from the sides of the bowl and is smooth and stretchy.

Transfer the dough into a clean bowl, cover with a clean cloth and let rise for 1-2 hours until it is puffy and has doubled in size.

Prepare a piece of parchment paper, covered with a light layer of semolina. Gently deflate the dough and roll out to 1" thickness.  Use a 4" cutter to cut circles and place each piece onto the parchment. Sprinkle semolina on the top of each muffin and let them rest for 20 minutes.

During this time, prepare your pans. Ideally cook all muffins at once, in 2 pans, or the remaining muffins will begin to overproof.  Spray 2 non-stick pans with cooking spray and cover completely with a generous layer of semolina.

On low-medium heat, cook the muffins for approximately 10 minutes on each side, until the crust is golden brown. When done, the centre of the muffin will be 200F (94C).

During cooking, the semolina will become dark brown, a burnt colour. This is part of the cooking process and assists the muffins get their signature crust.

Remove the muffins from the pan and set side to cool. Use a fork to gently split open the muffin.

‍