Place all of the dry ingredients except the semolina in a bowl and combine. Make a well in the centre and add all of the water and oil. Bring the mixture together using a pastry scraper. Tip the dough out onto your work surface and work it by stretching the dough right across the surface and folding it back together. This process is activating the gluten and should be repeated until you have a nice elastic dough.
Place in a bowl and cover with a damp cloth. Leave to double in size. The time the dough takes to prove will depend on temperature - it will rise more quickly in a warm environment.
Dust the top of the dough with semolina and turn out onto the work surface. Cut a piece any size you like (we made 300g loaves in the class) and lay it in front of you, smoothest side down, on a worktop dusted with more semolina. Divide the dough into nine equal pieces.
To shape, turn a piece over (smooth side up) and use both hands to tuck and spin the dough into a tight ball, with a good seal underneath. Coat all over with semolina and press down gently to about 1cm thick. Leave to prove on a cloth dusted with more semolina, covered with plastic wrap or a damp cloth.
When doubled in size, heat a couple of heavy-based frying pans on medium-low heat. Lay the muffins in the pans and cook for about a minute, then turn over gently. Cook slowly for a further 10-15 minutes, turning every now and then to ensure an even gentle colour, adjusting the heat if necessary - they should be only lightly coloured.
Leave to cool on a wire rack, or tear open very gently and eat hot with butter.
«These are wonderful split, toasted and served with softly cooked scrambled eggs and smoked salmon (and a glass of Champagne) for a special occasion brunch.»