Combine all of the ingredients (except the semolina or cornmeal) in a mixing bowl.

Note: This is a very soft dough.

Using a stand mixer, beat the dough using the flat beater paddle until it starts coming away from the sides of the bowl, and is smooth and shiny, about 5 minutes at medium high speed. The dough will be very stretchy. If you have a bread machine use the dough cycle.

Scrape the dough into a rough ball, and cover the bowl. Let the dough rise until it's nice and puffy, about 1 to 2 hours.

Prepare your griddle(s). You can use an electric griddle, stove top griddle or frying pan. Sprinkle with semolina or cornmeal. If you're using a griddle or frying pan that's not well-seasoned spray it with non stick vegetable oil spray first, before adding the semolina or cornmeal.

Gently deflate dough, and divide it into 16 pieces. Shape each piece into a smooth ball, then flatten the balls until they're about 3" to 3 1/2" in diameter. Or use a round biscuit cutter for smoothest results.

Sprinkle a baking sheet heavily with semolina or cornmeal. Place the muffins on the sheet. Sprinkle the tops with additional semolina or cornmeal. Cover the muffins with a towel. Let them rest for 20 minutes. They will puff up a bit.

Meanwhile preheat griddle to medium-low heat. Increase heat to medium and place muffins on griddle. Cook muffins for 7-10 minutes. Flip and cook for an additional 7-10 minutes. Ideal way to check for doneness is with thermometer. It should read 200 degrees. If outsides get too dark before insides are cooked just pop them in the oven at 400 degrees for several minutes.

Remove and let cool a few minutes before serving.