What is fine semolina? (For baghrir recipe)

I never have made baghrir, so I can't guarantee that this will work. But if your problem is indeed only particle size, I would suggest that you just buy your raw material ("semolina") from a specialized provider online. If there are none in Switzerland, I suppose that German mills may ship to you.

My suggestion would be to try buying Weizendunst. This is a grade of milling that is finer than Grieß (which is the typical translation for "semolina") but coarser than flour. This will give you a particle size that is smaller than what you can buy in the supermarket. Seeing that this kind of dish was likely traditionally prepared with home milled semolina anyway, you are unlikely to need something very exact in milling size. If that's too difficult for you, just try flour - Spätzlemehl might work better there, since it's coarser than baking flour.

The durum vs. soft wheat difference might be more important. I frankly don't know if original baghrir are made with durum or wheat flour, the term "semolina" is a bit unfortunate in English because it sometimes refers to the milling grade only, sometimes to durum flour only, and sometimes requires a combination of the right milling grade and durum wheat. If nobody else tells you which wheat is meant, you might want to get one pack of both kinds and see which turns out closer to the original.

The "didn't have many bubbles" and "stuck to the greased pan" parts don't sound like a problem with the flour size though, more like the wrong temperature. Make sure that the temperature is hot enough, that you have enough oil - not just brushing a bit of fat on the pan, use enough oil and if needed add after every pancake - and be prepared to sacrifice the first one or two pieces, they are always worse in any style of pancake.

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To address the exact question in the title, "fine semolina" is not an oxymoron at all, there are just many milling grades for flour and semolina. The German Wikipedia defines them as:

• coarse semolina: 600-1000 µm
• medium semolina: 475-600 µm
• fine semolina: 300-475 µm
• Dunst: 150-300 µm (no idea what the English term is, likely they either label it as flour or as semolina, not recognizing a middle type)
• flour: less than 150 µm

And above coarse semolina, you have other grades like bulgur and broken wheat.

I just ground semolina in a coffee grinder - an old fashioned one I also use to grind flax seeds or poppy seed. You put it in the top and it comes out the other side (since some American coffee grinders just swirl around - not that kind). I can regulate the coarseness. It seems to make coarse semolina into very fine one.