For the Starter

1. In small bowl, combine the flour, water, and yeast
2. Cover and let sit at room temperature for at least 8 hours, or overnight

For the Dough

1. In the bowl of your stand mixer, add the starter, water, semolina, yeast, and olive oil, stirring until the mixture is smooth
2. Add the flour, salt, and mix until a soft dough forms. Knead the dough for 6 to 8 minutes until it’s smooth and passes the window pane test.
3. Place the dough in an oiled bowl, cover with plastic wrap, and let rise until doubled, 45 minutes
4. Once the dough has doubled, dump it out onto a lightly floured surface and divide it into 16 pieces.

Grill the Bread

1. Roll each piece into a ball, cover it with plastic wrap, and allow the dough to rest for 10 minutes while you heat up the clean grill/grill pan. Preheat the grill to medium-high heat. Note: The dough can be covered and refrigerated for up to 3 hours at this point
2. Using a rolling pin, roll the dough into a circle or any shape you want as long as it’s about 1/4″ thick. Brush one side of the dough lightly with some olive oil, and place it on a medium-hot section of the grill. Brush the top of the dough with olive oil.
3. After about 2 minutes, give the dough a quarter turn without flipping it over to make grill hash marks. Cook another 2 minutes, flip the dough over, and cover with an aluminum pie plate or metal bowl if you have one. By covering it you’re helping to trap some steam
4. Cook another 2 to 4 minutes, then remove from the grill and serve. Repeat with the remaining pieces of dough