Harcha

Ingredients

• 400 g fine semolina (durum)
• 50 g plain flour
• 2 tablespoons caster sugar
• 1 ½ teaspoons baking powder
• 1 teaspoon salt
• 100 g unsalted butter (melted)
• 250 ml warm milk
• 50 g extra semolina (for coating)

To serve

• Butter
• Honey, jam, amlou (or soft cheese)

Method

Stage 1 - Mix

1. In a wide bowl, whisk the semolina, plain flour, sugar, baking powder and salt.
2. Pour in the melted butter; rub through with your fingertips for 2-3 minutes until the mixture feels like damp sand.

Stage 2 - Hydrate

1. Pour in 200 ml of warm milk gradually, stirring with a wooden spoon.
2. The mixture should come together into a soft, slightly tacky dough; add more milk a tablespoon at a time if needed.
3. Don't overwork - just bring it together.

Stage 3 - Shape

1. Spread the extra semolina on a plate.
2. Divide the dough into 6 portions (~120 g each).
3. Shape each into a flat disc 8 cm across and 1 ½ cm thick (use damp hands if it sticks).
4. Press each disc into the extra semolina to coat both sides.

Stage 4 - Pan-fry

1. Heat a heavy dry skillet over medium-low heat (low and slow - harcha needs to cook through, not just sear the outside).
2. Lay 2-3 discs in the pan.
3. Cook 4-5 minutes per side, turning carefully with a wide spatula, until deep golden and slightly cracked.
4. Reduce heat if the bottoms colour too fast.
5. Lift onto a board; let cool 2 minutes before serving (the inside is steamy hot).

Stage 5 - Serve

1. Split each harcha horizontally with a serrated knife.
2. Smear with butter; top with honey, jam, amlou or soft cheese.
3. Eat warm with mint tea.