Moroccan food -MILK HARCHA / MILK SEMOLIN cakes

MILK HARCHA / MILK SEMOLIN cakes

Type: Moroccan flavors Cooking time: 10 pm
Total time: 30 m
Number of people 6

Ingredients

250 g durum wheat semolina
8 Cel oil and melted butter mixed
7 g baking powder
Pinch of yeast bread
1 teaspoon. 1 teaspoon salt
1 teaspoon. Fine sugar
20 milk yogurt
For cooking:
2 c. Durum of durum wheat

MILK HARCHA / MILK SEMOLIN cakes

Preparation 

1. My advice and tips for making a successful Harchas au lait are here:
2. In a bowl, put the semolina, then use oil and butter to cover each semolina pill with fat.
3. Drain baker's yeast in milk, combine all ingredients in semolina, and mix quickly without making dough.
4. The obtained dough is liquid, let it completely absorb the milk (leave about 20-30 minutes depending on the quality of the semolina).
5. Heat a heavy-bottomed pan, sprinkle it with semolina, then take a ball of semolina dough and fold it directly into the pan.
6. 
   
7. Cook the pie for about 2 minutes before turning it over with a spoon. After cooking and golden, remove the pie from the pan. Wipe and dry the skillet until it consumes dough.
8. Serge Al Harsha accompanied