Moroccan Harcha

In a mixing bowl , blend together semolina, sugar, baking powder and salt.

Add melted butter, blend with your hands just until the mixture is the consistency of wet sand.

Add 1/2 cup of milk in batches to form a soft dough.

It should be a quite moist, almost wet dough. Add more milk if necessary.

Leave the dough to rest for 20 to 30 minutes.

Make small 1/2 inch size disks from the dough.

Heat a nonstick pan and grease with few drops of butter.

Add one disk or patty and cook in medium low heat with lid on for about 2 minutes.

Flip the disk after 2 minutes and cook for more 1 minute.

When both sides are golden brown, remove from pan.

Repeat the process and cook all the harcha or pan cakes.

Serve warm with jam, jelly, sour cream or cheese.