INGREDIENTS:
250 g fine durum wheat semolina
8 cl of oil and melted butter mixed
7 g baking powder
1 pinch of baker's yeast
1 C. salt
1 C. caster sugar
20 cl of milk
For cooking:
2 tbsp. tablespoons fine durum wheat semolina
My advice and tips for successful milk Harchas here:
In a bowl, place the semolina, then work it with the oil and butter to coat each grain of semolina with fat.
Dilute the baker's yeast in the milk and incorporate all the ingredients into the semolina, mixing quickly without kneading the dough.
The dough obtained is liquid, let it completely absorb the milk (count about 20 to 30 minutes depending on the quality of the semolina).
Heat a thick-bottomed pan, sprinkle it with semolina then take a ball of semolina dough and flatten it directly in the pan.
Let the pancake cook for about 2 minutes before turning it over with a spatula. Once cooked and golden, remove the pancake from the pan. Wipe out the pan and repeat until the batter is used up.
Serve the Harchas with honey
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