In the bowl of an electric mixer fitted with the paddle attachment, mix together the semolina and whole wheat flours with the salt, chia and ground flax seeds.
Add the softened butter and warm water.
Switch to the dough hook attachment (or knead by hand) until smooth.
Place the dough in an oiled bowl covered with a towel and set aside for an hour or so to rise.
After an hour, cut the dough into an even number of pieces. 8 large or 16 small. Roll into balls and place back into the oiled, covered bowl for about 15-20 minutes.
Heat a skillet on medium high heat. Roll the balls into rustic rounds (or you can use a large cookie cutter) and just before placing in the pan, brush the pan lightly with vegetable oil.
Cook the first side for about 2 minutes, or until bubbly and golden. Flip and cook for another minute or so. Remove to a holding plate.
Serve with our Eggplant Salad!