In a stand mixer bowl, add flour, salt and mix. then, mix in sugar and yeast, mix.
Pour in milk, water and oil.
Hook the dough hook attachment on the stand mixer, roughly mix everything using level 1 speed then increase to level 4, knead for 8 to 9 minutes.
Lightly grease a mixing bowl with oil. Put the dough into the bowl, cover the bowl with cling wrap and leave to rise until doubled in size, for about 1 hour (depending on how warm the kitchen is).
Knock back the dough gently to get the air out. Divide the dough into 10 equal pieces, shape the dough into round ball like shapes (or roll out the dough to 2cm thick, then cut out as many pieces as you can with a large cookie cutter). Cover the dough balls with a cling wrap, let them rest for 30 minutes.
Dust the work surface with semolina. Slightly press down the balls and dust both sides with semolina. Cover the dough again with a cling wrap and leave to prove until puffed, about 20 minutes.
Heat a cast iron pan or a heavy-based frying pan over a low-medium heat. Cook the muffins in batches for 5 minutes on each side until golden brown.
Transfer into a wire rack, to cool.
