- 2 cups (350
grams) fine semolina (not durum flour)
- 3 tablespoons sugar
- 2 teaspoons baking
- 1/4 teaspoon salt
- 1/2 cup (125
grams) soft or melted unsalted butter
- 1/2 to
3/4 cup (120 to 180 milliliters) milk
- 1/4 cup coarse
Steps to Make It
- In a
mixing bowl, blend together the fine semolina, sugar, baking powder, and
salt. Add the butter, and blend with your hands or a wooden spoon just
until the mixture is the consistency of sand and the semolina grains have
all been moistened.
1/2 cup milk and mix until dough forms. It should be quite moist, wet
almost, and easily packed into a large mound. Add additional milk if
necessary to achieve this consistency.
the dough into balls any size that you like and leave the dough to rest a
a griddle or frying pan over medium-low heat. While the griddle is
heating, roll the balls in the coarse semolina (if using) and flatten
each ball into a disc about 1/4-inch thick, or a bit thicker if you like.
the harcha over fairly low heat, about 5 to 10
minutes on each side, until they turn a pale to medium golden color. Flip
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.
Last updated October 26, 2021