Harcha with milk

Ingredients

• 250 g fine durum wheat semolina
• 8 cl oil and melted butter, mixed
• 7 g baking powder
• 1 pinch baker’s yeast
• 1 tsp salt
• 1 tbsp sugar
• 20 cl milk
• 2 tbsp fine durum wheat semolina for the pan
• Honey to serve

Method

1. Rub the semolina in a bowl with the oil and butter until every grain is coated with fat.
2. Dissolve the yeast in the milk and quickly mix all the ingredients into the semolina without working the dough.
3. Leave the runny dough to stand for 20 to 30 minutes until the semolina has absorbed all the milk.
4. Heat a heavy-based pan and sprinkle it with semolina; take a ball of dough and flatten it directly in the pan.
5. Cook for about 2 minutes, turn with a spatula and finish cooking until golden; wipe the pan and carry on until the dough is used up.
6. Serve the harcha with honey.