sorry but the ultimate  form for semolina is this. 

http://www.google.ca/search?q=galaktobo … d=0CDIQsAQ

Last edited by Ashen (Sun 03 Mar 13 4:25am)

They sell two grades at the Lebanese shop near me Hippytea. I always preferred the coarser grind for my semolina porridge. The semolina I bought for making pasta is the finer grind.

I have a recipe for Greek semolina pancakes that calls for fine semolina. I think I have made it successfully with the coarser grind. I wonder how different it is from your recipe. I'll write it here:
7g dry yeast
1 tsp sugar
125g plain flour
125g semolina flour
1 tsp salt
30 -45g unsalted butter (I use ghee).

Proof the yeast in 50g water with the sugar.

Combine the flours and salt in a bowl. Pour in the yeast mixture and stir with a wooden spoon, slowly adding 475ml of warm water, Cover bowl and leave to rise 1 1/2 hours. Stir thoroughly and rest again for 30 minutes.

Then heat a cast iron griddle and brush with melted butter and ladle on small pancakes to fit easily, Cook 2 minutes each side until reddish brown and eat immediately. 

Last edited by JoyYamDaisy (Fri 15 Mar 13 9:50am)

I have fine semolina used in my shortbread, to aide crispness.  Never seen it called flour here and never seen extra fine either.