One-Bowl Moroccan Biscuits

• portions: 8 servings
• temps actif: 30 minutes
• temps total: 45 minutes

Ingrédients

270 g semolina flour (9.5 ounces; 1 1/2 cups), preferably coarse flour such as King Arthur brand, plus more for sprinkling

25 g (2 tablespoons) granulated sugar

1 teaspoon baking powder

3/4 teaspoon Diamond Crystal kosher salt; for table salt use half as much by volume

75 g (5 tablespoons) unsalted butter, melted and cooled slightly

1/2 cup (120 ml) whole milk (see notes)

Serving spread of choice, such as butter or jam

Instructions

In a large mixing bowl, whisk to fully combine semolina flour, sugar, baking powder, and salt. Add melted butter and mix with your fingers until mixture has a sandy, crumbly texture.

Add milk and mix with your hands until dough comes together and forms a ball. It should be soft but not sticky. If dough is too wet, sprinkle 1 tablespoon semolina over top and knead in until absorbed. Repeat if needed until proper texture is achieved. Let it rest for 15 minutes to allow semolina to absorb the liquid.

Lightly dust a work surface with semolina and transfer dough to it. Using the palm of your hands, flatten dough into a 1/2-inch-thick circle, about 8 inches in diameter. Sprinkle dough’s surface with more semolina, then use a 3-inch round cookie cutter or glass to cut out discs. Gather dough scraps and reshape into 1/2-inch-thick round and cut out more discs; you should have 8 discs total. (Alternatively, divide the dough into eight equal portions and shape them into individual 1/2-inch-thick discs by hand.)

Heat a 12-inch cast-iron or stainless-steel skillet over medium-low heat for 3 minutes. Place 4 dough rounds in dry skillet and cook, pressing down occasionally with a spatula to prevent doming, until golden brown on first side, 5 to 7 minutes.

Flip flatbreads and continue to cook, adjusting heat as needed to prevent burning, until golden brown on second side, 3 to 5 minutes. Transfer cooked flatbreads to a parchment paper–lined baking sheet. Wipe skillet clean, then repeat with remaining 4 semolina breads. Serve immediately with your choice of spreads.

Notes

WHY IT WORKS

Coarse semolina flour is traditionally used in the dough, and creates the bread’s signature faintly sweet and nutty flavor.

Using your hands to knead the butter and milk into the dough ensures the ingredients are evenly dispersed.

Preheating the empty skillet for exactly three minutes before cooking ensures the harcha cook through without burning.

Nutrition

• Calories: 220 kcal
• Lipides Totaux: 9 g
• Lipides Saturés: 6 g
• Lipides Insaturés: 0 g
• Cholestérol: 24 mg
• Sodium: 198 mg
• Glucides Totaux: 29 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 4 g
• Protéines: 5 g