2 Cups Fine Semolina Flour
3 Tblsps Sugar
2 Tsps Baking Powder
1/4 Tsp Salt
1/2 Cup Soft Butter
3/4 Cup Milk
1/4 Cup Coarse Semolina Flour
- In a mixing bowl, blend together the fine semolina flour, sugar, baking powder and salt. Add the butter, and blend well.
- Add 1/2 cup milk and mix until a dough forms. It should be quite moist and easily packed into a large mound.
- Add an additional milk if necessary to achieve this consistency.
- Shape the dough into balls any size that you like – I make them about the size of small plums – and leave the dough to rest a few minutes.
- Preheat a griddle or frying pan over medium-low heat. While the griddle is heating, roll the balls in the coarse semolina and flatten each ball into a disc about 5cm thick.
- Cook the harcha over fairly low heat, about 7 to 10 minutes on each side, until a pale to medium golden color.
- Turn only once, and check occasionally to be sure the harcha aren't coloring too quickly, as they need some time to cook all the way through.
- Serve immediately with butter, honey or your favorite dip.