Hi Irena, with a 10" skillet you might want to consider reducing this recipe by half, and you'll want to allow the English muffins to rise for 20 mintues on a parchment lined sheet tray that is sprinkled heavily with semolina or farina, sprinkle more on top of the muffins, then cover with parchment paper. Heat up your pan on low and transfer and cook as many muffins as will fit comfortably (probably 4). Between batches I would carefully wipe out any burned semolina/farina, respray the pan, and begin again without cooling the pan. With this method you don't have to add a lot of semolina or farina to the skillet, because you've coated the muffins on the sheet tray. 

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