Large pan harcha

Ingredients

• 500 g fine semolina
• 120 ml olive and vegetable oil
• 1 tbsp sugar
• 1 tsp salt
• 1 tsp baking powder (8 g)
• ½ tsp baker’s yeast
• 350 ml milk
• Butter and semolina for the pan

Method

1. Put the semolina into a bowl, add oil, salt, yeast and sugar and mix until the semolina is coated with oil.
2. Stir in the milk, add the baking powder and keep stirring until the dough is moist and sticky; leave to rest for 10 minutes.
3. Brush a heavy pan with butter, sprinkle with semolina and spread the dough evenly in it.
4. Cook over medium heat for 3 minutes, then shake the pan so the harcha cooks through, and repeat every 2 minutes.
5. When the top is completely dry after about 10 minutes, turn the harcha over with a large plate.
6. Cook the second side in the pan for another 10 minutes until golden and eat the harcha warm with honey or dipped in olive oil.