Harcha (Moroccan Semolina Bread)

For this recipe you need extra-fine or fine semolina. You can also mix both.

1. Mix the dry ingredients (semolina, salt, baking powder) in a mixing bowl.
2. Add Agave syrup and margarine (or vegatable oil) and stir with a fork to get a crumbly mixture.
3. Now use one hand to mix and one hand to add almond milk until the consistency is creamy and wet.
4. Let the dough chill for 5-10 minutes while heating up a pan at medium heat.

The dough should be more dry and strong now.

5. Use your hands to form small balls of the dough.
6. Place them in the pan and press them with your hands into the pan so that they are more flat (see picture).
7. After 7-8 minutes turn the pieces and fry until both sides get some light brown colour.

Serve with agave syrup or peanut butter and jam, enjoy!