Hands down this is the best tasting bread I have ever eaten in Algeria. It's not that hard to make, it's just time consuming.
Basically the recipe is one cup and a half of semolina for every bread you would like to make. Of course if you like a semi flat bread, if not, add more semolina for thicker.
butter for brushing atop of cooked bread
seeds, I used black seeds and licorice
Add semolina, yeast, and just enough water to make sure that there is not any unwet semolina.
This is a kind of bigga or starter I suppose. It's said that the semolina will knead better, be softer, for you if you do this step first. Let it sit for twenty or thirty minutes.
Now add enough water to make a really pliable soft dough.
Cover and let them rest, and rise a bit. twenty to thirty minutes is enough
Flip into your hand and cook either on an open fire or in the oven until golden brown.