Knead water, semolina, flour, yeast, salt and sugar heartily together to a slightly wet dough. Cover with a dish hangl and let rise for 3-4 hours in a warm place protected from drafts (turned off oven). Knead the dough for a few seconds. Form into a roll. Cut into 24 pieces on the spot, which you knead into balls of dough.
Roll them in the flour on the countertop. Flatten two dough balls, place one on top of the other, and roll out on the well-floured countertop, turning frequently, to form thin dough circles 23 cm in diameter.
Preheat the oven to the highest setting. If necessary, place a baking stone in the oven. You can also bake the bread on a baking tray or on the clean bottom of the oven. Put the first patty in the oven. It will puff up after a few seconds, but it will stay in the oven for about 2 minutes. Be careful that it does not burn in some places. Take it out. Put it on a plate.
When the stove is really hot again after a minute, proceed with the second loaf. Separate the top and bottom of the patty with a serrated knife or perhaps cut the edge small with scissors.
Dry the separated top and bottom sides of the pancake side by side at 150 °C for 2 to 3 min. Tip: Use dry yeast. It works (almost) always and tastes just as good as fresh yeast. The liquid used to start the yeast must not be too warm, otherwise the yeast will be killed.
The preparation of P
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