Period: 1200s, Spain, Morocco
Sources: About Morrocan Food, Medieval Spanish Chef
2 cups fine semola flour
3 tablespoons coarse raw sugar
1/4 teaspoon coarse salt
1/2 cup soft or melted butter
1/2 - 3/4 cup milk
In a mixing bowl, stir together the semola, sugar, and salt. Stir in the melted butter until the mixture is like damp sand. Stir in 1/2 cup milk. The dough needs to be very soft, like very wet cookie dough. Add more milk if necessary. It will look too wet to a baker's eye.
Let the dough rest for a few minutes. It will stiffen as the semolina absorbs moisture.
Meanwhile, preheat the frying pan over high heat, then turn heat to medium-low.
Prepare a pressing folder by cutting open 3 edges of a plastic storage bag, or cutting a rectangle of baking parchment and folding in half into a square.
Form a small ball of dough, place on one half of the pressing folder, fold over the other half, and use a flat-bottomed plate to press the dough into a circle about 1/4" thick. Peel off the top half, flip the dough onto one hand and peel off the other half of the folder.
Cook them over medium-low heat for several minutes on each side until each side has patches of deep golden brown. try to flip it only once.
Serve with toppings as with pancakes or scones, such as butter, syrup, jam, cream, or savory with cheese and meat.
