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What You Need:
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1 pound 2 oz coarse semolina
1 teaspoon salt
3 tablespoons butter or honey
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Translate this recipe:
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| How To Cook: |
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1. Put a handful of the semolina in a small bowl of water and let it stand for 2 hours, until it thickens.
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2. Knead the rest of the semolina into dough with 1 cup of the semolina water from the bowl, 1 cup fresh water and the salt.
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3. Roll out to about ½ inch thick, and then cut into about 20 rounds the size of the top of a tumbler.
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4. Put these rounds on a dry griddle or hot-plate over the heat, turning them until the outside is dried and very slightly browned and they have puffed up to 1 inch thick, then split them and spread with butter or honey.
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5. Serve at once.
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