Semolina Harcha with Honey

📝 Ingredients

• 280 g fine durum wheat semolina (250 g for the dough, 30 g for rolling)
• 60 g unsalted butter
• 160 ml semi-skimmed milk (140 ml to start, 20 ml if needed)
• 1 tbsp caster sugar (15 g)
• ½ sachet baking powder (5 g)
• 1 pinch of salt
• 4 tbsp honey (80 g)
• 400 g 0% fromage frais

🍴 Utensils

• Mixing bowl
• Small saucepan
• Non-stick frying pan
• Spatula
• Shallow bowl

📖 Steps

1. Melt the butter over a low heat in a small saucepan (or for 40 seconds in the microwave). Warm the milk for 30 seconds in the microwave: it should feel just lukewarm to the touch, not hot, or the dough will become sticky.
2. In a mixing bowl, combine 250 g of the semolina, the sugar, baking powder and salt. Pour in the melted butter and rub the semolina between your hands for 1 to 2 minutes, until every grain is coated and the mixture looks like wet sand.
3. Pour in 140 ml of the milk and mix by hand without kneading, until you have a soft dough that holds together when pressed. If it crumbles, add the rest of the milk. Leave to rest for 10 minutes: the semolina swells and the dough becomes easier to shape.
4. Pour the remaining 30 g semolina into the shallow bowl. Divide the dough into 8 balls of about 60 g. Roll each ball in the semolina, then flatten with your palm into a disc 1 cm thick and 9 cm across, sealing any cracks around the edge with your fingers.
5. Heat the frying pan over a low heat, with no fat. Place 4 harcha in it and cook for 6 to 7 minutes without moving them, until the underside is nicely golden. Keep the heat low: too high and the outside burns before the centre is cooked.
6. Carefully turn the harcha with the spatula and cook for another 6 minutes. They're ready when golden on both sides and slightly puffed. Cook the second batch the same way.
7. Leave to cool completely, then store the harcha in an airtight container: they keep for 4 days in the fridge or 2 months in the freezer. In the morning, reheat them for 2 minutes per side in a frying pan over a low heat, or for 20 seconds in the microwave.
8. Serve 2 warm harcha per person, drizzled with a spoonful of honey, with 100 g fromage frais on the side. You can also split them open like a bread roll and spread the inside with honey.