Harcha (Moroccan Semolina Bread)

Ingredients

• 2 cups fine semolina (barik rawa) + for sprinkling
• 1 cup lukewarm milk
• ½ teaspoon instant dry yeast 
• 1½ teaspoons baking powder
• ¼ cup olive oil
• 1 teaspoon salt
• Jam to serve
• Butter to serve

Method

1. Mix milk and yeast in a small bowl and set aside for 5 minutes.
2. Take semolina in a large bowl, add baking powder, olive oil and salt and mix well. 
3. Add the milk mixture and knead into a soft dough. Cover with a damp muslin cloth and set aside for 10-15 minutes.
4. Divide the dough into 4 equal portions and shape each portion into a ball. Take a 3 inch round cookie cutter and place each dough ball into it and spread it into a disc.
5. Heat a shallow iron pan.  
6. To make the bread, apply some water on one side of each disc and sprinkle some semolina, place it on the hot pan with the semolina side facing down. Apply some water on top of the disc too, sprinkle some semolina. Cook on low heat for 5-6 minutes. Flip and cook the other side for 5-6 minutes. 
7. Take the breads off the heat and allow to cool. Halve each bread horizontally and apply some jam, make a sandwich and cut it in half again. 
8. Arrange them on a serving plate and serve. Or just serve as required with jam and butter.