Harsha is a popular breakfast staple - a cross between a French galette and an American scone. It’s usually accompanied with Amlou (Argan Almond Butter), cream cheese or butter and honey then sipped with mint tea or a nice latte.
It's easy to make and has so many variations to try (we love using anise or fennel seeds).
350 grams of fine semolina
1 Tbsp of sugar
10 grams baking powder
100 grams of butter
1/2 cup milk
20g more semolina for dusting
pinch of salt
In a mixing bowl, incorporate the semolina, sugar, salt and baking powder. Mix well.
Melt the butter and add without kneading to the flour mix until you obtain a sandy texture.
Pour the milk over and gently mix until it is absorbed. Let sit for 10 min.
With a rolling pin spread the dough to a 1/2 inch thick block. With a cutting disk cut little rounds.
Gather the remaining dough again and flatten with the rolling pin to get more pieces. Repeat until all dough is consumed.
Heat a cast iron skillet to med heat: once the pan is hot dust with semolina and start cooking the mini breads. cook for 5 minutes on each side.