Whisk the dry ingredients together in a large bowl. Add the water and olive oil. Mix together with a fork until the liquid is absorbed, then turn out onto a floured surface and knead briefly into a sticky ball. Return to the bowl, Cover, and let the dough rest for 15 minutes in a warm, draft-free place.

Lightly knead the dough, then divide it into 8 equal pieces, about 3.5 ounces each. Roll them into balls and place them on a semolina-dusted cookie sheet; sprinkle more semolina on the tops and cover with a clean towel. Let rest for 15 minutes.

Remove from cookie sheet to a flour-dusted surface, and with a rolling pin, roll out each ball to a 1/2-inch thickness. Move the flattened discs to a flour-dusted baking sheet and cover again with a towel. Let them rise in a warm, draft-free place for 60 minutes.

Heat a griddle to 425°F and place four batbout onto the griddle. Cook for 5 minutes on each side, or until golden brown on both sides. Repeat with the remaining four pieces of dough.

Serve them warm. Fork split the batbout and slather with butter and honey or jam.