Add all the ingredients in the bowl of mixer and start mashing with the gripper part in medium speed for 8 minutes and then in higher speed for about 10 minutes more.
Place the dough in a big bowl and put a towel over it.
Let the dough have some rest for about 45 minutes.
In a bowl smash with your hands the fresh anari cheese.
Add the semolina and the sugar and mix them with a big spoon.
Transfer the mixture in a mixer and add all the other ingredients.
Start mashing with a balloon whisk in medium speed until the mixture gets fluffy.
Split the dough in balls of about 70 gr and with a rolling pin open every ball in a round pastry sheet
Start filling the pastry sheets with a stuffing of about 160 gr.
Close the flaounes by folding the edges over the dough.Beware, the central part of the dough must remain uncovered.
Then, with a brush spread all the melted butter on the flaounes.
Bake in a preheated oven in 175 degrees for about 40 minutes until they get a bit blushed.