Put semolina and salt in a large bowl.
Pour in the melted butter and rub the semolina between hands until the butter is well incorporated.
Drizzle the semolina mixture with rose water (optional) and give a through mix.
Divide the dough in half (equal parts) and roll each half into a ball.
Roll out each ball into a disc or a rectangle of half inch thick or less if you prefer. In this recipe I rolled out the dough into equal sized rectangles on a sheet of parchment paper. It makes it easy to transport it. Set aside.
Roll out the date paste into a rectangle shape (same size as the semolina rectangle) between 2 sheets of parchment paper.
Transport the rolled out dates with parchment paper and put it on top of the semolina rectangle or layer. Remove parchment paper.
Transport the other semolina layer and place on top of the dates ‘ layer. Remove the parchment paper.
With your hands, fix and smoothen the edges of all layers.
Roll out the layers with a rolling pin to even them out and get your desired thickness.
Cook on medium to medium low heat in a cast iron pan or a Tajine on top of the stove in both sides until golden.
Enjoy as is or with a cup of milk, fermented milk, coffee or tea.
Store in airtight container at room temperature.