Moroccan Semolina Griddle Cakes

What you need

• 250 g (9 oz) fine semolina
• 80 g (3 oz) butter, melted and slightly cooled
• 2 tbsp sugar
• 1/2 tsp salt
• 1 1/2 tsp baking powder
• 120 ml (1/2 cup) whole milk
• extra semolina, for dusting
• honey, for serving

Method

Restated from the original video

1. 1

   Melt the butter and let it cool for a few minutes.

2. 2

   In a bowl, stir together the semolina, sugar, salt and baking powder.

3. 3

   Pour in the butter and rub it through with your fingertips until the mixture looks like damp sand.

4. 4

   Add the milk a splash at a time, mixing until a soft dough forms that holds together without sticking to your hands.

5. 5

   Cover the bowl and leave the dough to rest for 10 min so the semolina can swell.

6. 6

   Pat the dough out on a surface dusted with semolina to a thickness of 1.5 cm (1/2 in).

7. 7

   Cut out rounds about 8 cm (3 in) wide with a cutter or glass. Gather the scraps once and cut again, making about 6 rounds.

8. 8

   Heat a heavy frying pan or griddle over medium-low heat. Do not add any fat.

9. 9

   Cook the rounds in batches until the underside is deep golden, 5-6 min. Flip and cook the second side the same way, until puffed, firm to the touch and cooked through in the middle.

10. 10

    Serve warm, split open and spread with butter and honey.

Imported from cookomix.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.