combine all ingredients (except semolina/corn meal). stand mixer on low or
hand mix until the dough is smooth and shiny, and coming away clean from the
edof the bowl. let rise for 1-2 hrs.
divide the dough into 16 pieces, shape each into a smooth ball, then flatten
the balls until they're about 3" to 3 1/2" in diameter. cover and rest for 20
minutes.
sprinkle your griddle or cast iron/heavy bottom skillet thoroughly with the
semolina/corn meal. cook the muffins over low heat for 7-15 minutes per side,
until the crust is golden brown. instant read thermometer inserted into the
middle should read 200F (throw them in the over at 350F if you need to finish
them without over browning).
when they're done cooking, let them cool. split with a fork when eating.