1 cup of water
1/2 cup of olive oil (or canola oil)
1/2 tablespoons of baking powder
1 teaspoon of sugar
½ teaspoon of salt
For this recipe, you’ll need to work with your hands. Add the slowly the oil while mixing the semolina with your hands.
Add the water until you get a paste. If you need more water, adjust accordingly.
Flatten the dough and add some extra semolina on top before forming disks.
Cook for about 10 minutes on the first side or until it’s golden brown.
Flip the harcha on the other side and cook it again until you noticed the desired color.