Harcha (Moroccan Semolina Bread)

Ingredients

• 2 cups superb semolina (barik rawa) + for sprinkling
• 1 cup lukewarm milk
• ½ teaspoon prompt 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 put aside for five minutes.
2. Take semolina in a big bowl, add baking powder, olive oil and salt and blend nicely. 
3. Add the milk combination and knead right into a tender dough. Cover with a humid muslin fabric and put aside for 10-Quarter-hour.
4. Divide the dough into 4 equal parts and form every portion right into a ball. Take a 3 inch spherical cookie cutter and place every dough ball into it and unfold it right into a disc.
5. Heat a shallow iron pan.  
6. To make the bread, apply some water on one facet of every disc and sprinkle some semolina, place it on the recent pan with the semolina facet going through down. Apply some water on prime of the disc too, sprinkle some semolina. Cook on low warmth for 5-6 minutes. Flip and cook dinner the opposite facet for 5-6 minutes. 
7. Take the breads off the warmth and permit to chill. Halve every bread horizontally and apply some jam, make a sandwich and reduce it in half once more. 
8. Arrange them on a serving plate and serve. Or simply function required with jam and butter.