Kitchen · Bread and breakfast
Harcha
Semolina griddle cakes, crumbly outside and tender inside. Ready in 25 minutes.
- Preparation10 min
- Cooking15 min
- Total25 min
- Makes8
Ingredients
| 350 g | fine semolina, plus more for dusting |
| 50 g | sugar |
| ½ tsp | salt |
| 2 tsp | baking powder |
| 130 g | butter, melted |
| 170 ml | milk |
Method
- Mix the semolina, sugar, salt and baking powder. Rub in the melted butter with your fingertips until the mixture looks like wet sand.
- Add the milk and bring together into a soft, moist dough. Do not knead. Rest for 5 minutes.
- Pat the dough out 1 cm thick on a surface dusted with semolina and cut out rounds.
- Cook in a pan over low heat for 5 to 7 minutes on each side, until golden. Serve warm with fresh cheese, jben, and honey.
Tip
Low heat is the secret. On high heat the outside burns before the middle is cooked.