Moroccan Harcha Bread

Ingredients

2 cups fine semolina flour

3 T sugar

2 tsp baking powder

1/4 tsp salt

1/2 C soft butter

1/2-3/4 C milk

1/4 C coarse semolina flour (optional)

Procedure

In a mixing bowl, blend together the fine semolina flour, sugar, baking powder, and aslt. Add the butter, and blend well. (You can use your hands to mix the dough.) Add 1/2 cup milk in small portions mixing until a dough forms. It should be quite moist and easily packed into a large mound. Add additional milk if necessary.

Let the dough rest for a few minutes then shape into balls any size that you like. Let them rest a few minutes again. Preheat a frying pan over med-low heat. Roll the balls in course semolina if desired. Flatten the balls to a thickness of about 1/4 inch. Cook the bread over fairly low heat for about 7 minutes on each side, until pale to medium gold in color. Turn them only once and make sure they have cooked through.

Serve with Moroccan goat cheese spread or dip in a melted honey and butter mixture.