Serves 11
Directions
- 1Mix all ingredients into a shaggy dough.
- 2Knead a few minutes, just until it holds together.
- 3Cover the dough and let rest at room temperature.
- 4Divide into 11 balls, about 90g each.
- 5Roll balls seam-free and coat in semolina.
- 6Proof for 3 hours.
- 7Griddle on medium heat using clarified butter.
- 8Cook for 5 to 6 minutes a side, flipping once.
- 9Cool on a rack, then score the perimeter and pull apart by hand.
Ingredients
- 550 g organic AP flour
- 355 g warm water
- 15 g salt
- 20 g sugar
- 21 g melted butter
- 1 g yeast
- semolina
- clarified butter
Equipment
griddlecooling rack
Tips
- Never slice the muffins; always pull them apart by hand after scoring.
- Fry the muffins, do not cook them dry.
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