Preheat the oven, with baking stone, to 450F.

Mix flour, semolina, sesame seeds, and salt in a medium bowl.

Add water and stir to incorporate into the dry ingredients.

Turn dough onto an unfloured counter and knead for 3 minutes. Cover the dough and let it rest for 15 minutes.

Knead for another 2 minutes. Cover and rest for 20 minutes.

Divide the dough into 12 or more pieces and form them into balls.

Cut a piece of parchment paper the approximate size of your baking stone.

Roll a ball of dough through a pasta roller, starting with the thickest setting and adjusting the thickness setting down with each successive pass, to the desired thinness. Alternatively, roll out as thin as possible with a rolling pin.

Place the rolled flatbread on the parchment. Repeat with as many flatbreads as will fit on the parchment.

Brush the flatbreads lightly with olive oil and sprinkle with a small pinch of Kosher salt.

Transfer the breads, parchment and all, onto the stone. Bake until the edges are nicely brown and rippled, and the tops have golden brown patches, about 3 - 4 minutes.

While one batch is baking, roll out the next batch.

Cool on a wire rack. Break into pieces to serve.