Layers on flaky layers.
1/2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight1/4 cup vegetable oilFlaky salt, such as Maldon, for sprinklingIn the bowl of a stand mixer fitted with the dough hook, combine flour, salt, sugar, and yeast. With the mixer running at low speed, slowly drizzle in the water. Add the egg and mix until thoroughly combined.
Meanwhile, in a small saucepan, combine butter and oil and heat over medium heat until butter is melted. Set aside to cool to room temperature. Working one at a time on a lightly oiled work surface, and using greased hands, flatten each dough ball, pushing outwards from the center to make an 8- by 8-inch square; the dough square should have a roughly even thickness throughout. Generously brush the surface of dough with the butter/oil mixture, dust all over with a large pinch of semolina, and sprinkle mint leaves on top of the dough.
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