Harcha (Moroccan semolina atbread)
MAKES 12 PREP AND COOK TIME 35 MINUTES 1 cup (160g) fine semolina 1 cup (150g) plain flour 2 teaspoons sugar 2 teaspoons baking powder ¼ teaspoon salt ¾ cup (180ml) milk
60g butter, chopped
¼ cup (40g) polenta, optional olive oil, for frying
1 Preheat a flat barbecue hotplate over medium-low heat (or a medium non-stick frying pan).
2 In the bowl of an electric stand mixer that is fitted with a dough hook, place the semolina, flour, sugar, baking powder and salt. Turn the mixer on and allow the hook to combine the ingredients.
Microwave the milk and butter in a microwave-safe jug until the butter is just melted. Turn the mixer onto low speed and pour in the milk mixture. Mix until a dough forms. Knead on low speed for 5 minutes.
4 Cut the dough into 12 pieces and roll into balls. While the pan is heating, roll the balls in the polenta (this is optional for appearance and texture). Roll out on a board with a rolling pin into a disc about 5mm thick.
5 Pour a drizzle of olive oil onto the hotplate and cook the harcha, in batches, for about 5 minutes on each side or until a medium golden colour. Turn only once, and check that the harcha aren’t colouring too quickly, as they need some time to cook all the way through. Transfer and stack on a plate; cover to keep warm. Suitable to freeze. Milk mixture suitable to microwave.