Breakfast
Harcha
Buttery semolina flatbread, crisp outside and tender inside, cooked in a pan.
- 40 min
- Easy
- About 8 pieces servings
Ingredients
- 250 g fine semolina
- 1 tbsp sugar
- 1 tsp baking powder
- ½ tsp salt
- 60 g butter, melted
- About 150 ml milk
- Coarse semolina, for coating
Preparation
Mix the semolina, sugar, baking powder and salt. Rub in the melted butter until the mixture looks like wet sand.
Add the milk little by little until the dough just holds together. Rest for 10 minutes.
Shape into flat discs about 1 cm thick and coat both sides in coarse semolina.
Cook in a dry pan over low to medium heat for 5 to 6 minutes per side, until golden. Serve warm with butter, honey, jam or cheese.
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