350 ml milk
225 g whole wheat flour
225 g white flour
1 teaspoon powdered sugar
1 and 1/2 teaspoon salt
1 tablespoon butter
10 g dry yeast
In a bowl put flour and yeast and mix them. Add salt and sugar, then warm milk and soft butter. Knead until you get a non-sticky dough. If necessary, add a little more flour.
On the floured table we spread the dough in a 1 cm thick sheet, then with the help of a form (7.5 recommended) or with a glass we cut circles of dough.
Transfer the circles to a tray sprinkled with semolina and cover with cling film. Leave to rise for about 20 minutes, until it doubles in volume.
Heat a Teflon pan over medium heat and sprinkle with semolina.
Bake the cakes over low heat so they don't burn. I changed the semolina layer on each round of baked cakes.
Serve hot, toasted or plain.