Prepare a work surface or large chopping board and dust it with semolina. Take your first dough ball and dust the top with more semolina and begin to roll it out.
To get a circular shape, nudge the top of the ball with your rolling pin, then turn it 45 degrees and nudge again, and repeat until your have a circular shape.
Keep turning as you roll until you have a flatbread approximately 1-2mm thick. You can add extra semolina as you roll to prevent your dough from sticking.
Add your flatbread into the hot frying pan and cook each side for approximately 1-2 minutes, flipping with a spatula. The dough will bubble in places giving you golden brown spots - don't let these burn. You can turn more than once if you need to prevent any burning.
You can work on rolling your next flatbread as you cook your first - just make sure you keep an eye on the one in the pan.
When your first is cooked, wrap it in a damp tea towel to keep warm.
If you'd rather roll all of the pieces and then cook, add a little extra semolina to a plate and both sides of the flatbread, with a sheet of greaseproof paper between each flatbread.