Add the flour, salt and yeast to a large mixing bowl and stir together. Make sure you pour the salt and yeast on opposite sides of the bowl as pouring yeast and salt on top of each other can kill the yeast
Add the yoghurt and mix it in
Add the milk slowly and mix it in to form a slightly sticky dough, you may not need all of it
Knead the dough on a floured surface for 10 minutes, or in a stand mixer with a dough hook
Put the dough into an oiled bowl, cover with cling film and put in a warm place to prove for 1 hour
Prepare some baking trays lined with baking paper and dust with half of the semolina
Tip the dough out onto a well floured surface and roll or press it out to about 1.5cm thick
Cut out rounds using a 9cm cutter and place them onto the baking trays
Leave to prove for 30 minutes
Heat a frying pan or griddle to a low heat and grease with oil
Cook the dough rounds for 6-7 minutes on each side, until dark golden brown and puffed up
They can be toasted and served immediately with your choice of toppings, or stored in an airtight container for 3 days. They can also be frozen