Combine dry ingredients by whisking together all-purpose flour, fine semolina, salt, sugar, and dry yeast until evenly combined.

Form dough by gradually pouring in warm water, stirring until a soft, sticky dough forms.

Knead the dough on a lightly floured surface for at least 10 minutes until smooth and elastic.

Rest the dough in a greased bowl, covered, for about 30 minutes or until it doubles in size.

Divide the risen dough into small portions, shaping each into a ball.

Coat each dough ball with vegetable oil and let them rest on a floured surface for 10 minutes.

Flatten each ball into a thin, translucent square using a rolling pin.

Layer melted butter and semolina on each sheet, then fold into an envelope shape.

Repeat the rolling, brushing, and folding for all dough balls.

Cook each pancake in a greased pan over medium heat for 3-4 minutes on each side until golden.

Serve warm with honey, butter, or jam.