Bread of semolina

Bread of semolina Is a family of Moroccan bread, made from semolina, oil, salt and yeast, and cook over a hot frying pan, and is very popular after moving from the countryside to all the cities of Morocco, where they are sold everywhere, in the shops, shops, cafes and even in the modern bakeries, You see a woman or a girl who is preparing the "horshah" in front of pedestrians near the shops. The method of preparing them is "direct", that is, under the eyes of the customers, to make sure they are tasteless. Olive oil with tea or milk, butter, honey and cheese, Forget hunger for long hours.

Ingredients

400 g thin thin
100 g thick
100 ml table oil
Teaspoon salt
4 tablespoons top sugar
Spoon baking yeast
300 ml water

How to prepare

Step 1
In a vase, dissolve sugar, salt and yeast in water
In another dish, we mix the thin and thick semolina and table oil and combine the mixture with the first one
Let the mixture relax a bit

Step 2
Add the pan with drops of oil and put them on the fire
We form small quirts, simplify them while maintaining the circular shape and then put them in the pan until browned from both sides