Har­cha (Moroc­can semolina at­bread)

The Australian Women's Weekly - - Scholarship -

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.

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