How to make
In a bowl, mix the fine semolina, sugar, baking powder and salt.
Add the butter and stir by hand or with a wooden spoon only until the mixture becomes sandy and the grains moisten.
Add 1/2 cup of milk and stir, until a dough is obtained.
It should be quite moist, almost wet. If necessary, add more milk to achieve this consistency.
Form the dough into balls of any size and leave the dough rest for a few minutes.
Heat the pan over medium heat. Roll the balls in coarse semolina (if using them) and flatten each ball into a thin circle or a little thicker, if desired.
Bake the food over a relatively low heat, about 5 to 10 minutes on each side, until the flatbread turns pale to moderately golden in color.
Turn it only once and check the Moroccan bread periodically.
The Moroccan Harcha - Moroccan Bread is ready.
