1. Thoroughly mix together the semolina, flour and yeast in a medium sized mixing bowl. Add the oil then gradually all of the water; a little at a time until the mixture is a firm dough.
2. Turn out onto a lightly floured surface and knead until the dough is smooth and elastic. Lightly grease the mixing bowl then return the dough, cover with cling wrap and leave in a warm place for about an hour or until doubled in volume.
3. Divide the dough into 4 even sized pieces, lightly knead then roll into discs of about 20cm in diameter, allowing them to rest for about 15 minutes before cooking.
4. Heat a heavy based, non-stick frying pan and cook flat breads for about 3 minutes on each side. Serve warm or at room temperature.