Once risen, roll the dough on to a floured surface with a rolling pin. Roll it to a thickness of ½ – inch. Then, cut it into 3-inch rounds. Repeat this until all the dough has been used. Place the cut rounds on a tray that has been sprinkled with semolina / cornmeal. Sprinkle the tops of the rounds with semolina / cornmeal as well. Cover these with a clean tea towel and set them aside in a warm, dry place for 30 minutes.