Method

Place the semolina or cornmeal in a large mixing bowl, big enough to hold the full dough recipe.

Pour on 150ml of boiling water,stir well and leave 10 mins.

Add the butter, salt, yoghurt and honey, mash all together with a fork.

Then slowly add 200ml warm water, breaking up any lumps with your fingers. (Keep a little water back, can add if dough is dry)

Stir in the yeast and flour, good to use fingers again and bring together to a smooth dough.

Leave for 10 mins

Lightly oil a clean surface and knead the dough for 10 secs , three times over 30 mins.

Then leave in a bowl, covered for 1 hour

Roll out the dough to about 25cm x 35cm. Use lots of flour on the surface and rolling pin as it will stick.

Lay on a baking tray lined with non-stick paper, reshape a bit and leave for 20 mins.

Cut the dough into 8 flat rectangular rolls. Best to use a pizza wheel (cutter)

Leave covered until risen by half.

Heat the oven 220C.

Brush the tops of the buns with water and sprinkle evenly with semolina or cornmeal, score a crisscross pattern on the tops of the buns using a bluntish knife.

Bake about 20 mins till brown on top.

Leave to cool a little then eat.