One breakfast serving of two buttery Moroccan semolina flatbreads cooked slowly on a dry griddle.
1.5 tbspButter
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2.5 tbspMilk
0.5 cupSemolina
4 gSugar
1.5 gBaking Powder
To tasteSalt
Reserve 5 g semolina for shaping. Mix the remaining 65 g semolina with all the sugar, baking powder and a small pinch of salt. Rub in all the melted butter until every grain is coated and the mixture resembles damp sand.
Stir in all the milk without kneading. Rest for 10 minutes so the semolina hydrates. The mixture should form a soft, slightly crumbly dough that holds together when pressed, not a pourable pancake batter.
Divide all the dough into two equal portions. Use all the reserved semolina to coat both sides as you gently press each into an 8 cm round about 1.2 cm thick. Warm a dry nonstick frying pan over medium-low heat. No extra oil or flour is used.
Cook the two rounds for 6-8 minutes on each side, turning carefully with a wide spatula, until golden with a set crumb. Lower the heat if the outside colors before the middle cooks. Rest for 3 minutes and serve both breads together as one portion; honey, jam and other toppings are not included.