In a bowl, mix together the all-purpose flour, semolina, and salt.

Gradually add warm water until a smooth, easily shaped dough forms, ensuring it's not sticky or too stretchy.

Note that the water amount may vary depending on the flour and weather conditions.

Place a baking sheet or plaque au four in the oven to preheat.

If using a baking sheet, invert it to simplify sliding the bread on and off.

Preheat the oven to 400 degrees F (200 degrees C).

Divide the dough into 10 equal-sized small balls.

Cover the dough balls with a towel and let them rest for approximately 15 minutes.

On a lightly floured surface, roll each dough ball to a very thin thickness, approximately just under 1/16 of an inch.

Place each rolled-out round onto a heavily floured peel and carefully slide it onto the preheated baking sheet or plaque au four in the oven.

Bake each round for about 2 1/2 minutes on each side.

Closely monitor the bread as it bakes, as it can burn easily once it starts to bubble.

Turn each round over and bake for an additional 2 1/2 minutes.

When the bread is lightly golden with darker highlights, remove it from the oven and transfer it to a wire rack to cool.

Repeat the process until all the dough rounds are baked.

Once cooled, store the bread in an airtight container for up to 2 to 3 weeks.

To refresh before serving, place the bread back in the oven for 2 minutes to restore its crispness.