--- Conventional Measures ---1 1/2 cups fine semolina3/4 cup all-purpose flour1 teaspoon salt1 teaspoon sugar2 tsp baking powder3 cups plus 2 tablespoons lukewarm water1 tablespoon yeast--- Traditional Moroccan Measures ---2 glasses (to the brim) lukewarm water1 level glass fine semolina1/2 glass all purpose flour1 teaspoon salt1 teaspoon sugar2 teaspoons baking powder1 tablespoon yeast
BAHAN:
1 1/2 Cawan tepung suji
3/4 cawan tepung gandum
1 tsp garam
1 tsp gula
2 tsp baking powder
3 cawan + 2 tbsp air suam
1 sudu makan yeast
7
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