Moroccan Semolina Pan - Fried Flatbread
Author: asi benizry // Category:
Harcha (also spelled harsha) is a Moroccan pan-fried bread made from
semolina flour, butter and milk. Although harcha looks a bit like an English muffin, it's thinner and more lik
e cornbread in texture and taste. It's most often served for breakfast or at tea time.
semolina flour, butter and milk. Although harcha looks a bit like an English muffin, it's thinner and more lik
e cornbread in texture and taste. It's most often served for breakfast or at tea time.=Start by mixing the dry ingredients. In a mixing bowl, blend together:
2 cups (250 g) fine semolina
3 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
Blend in 1/2 cup (125 g) soft butter. Use your hands, a pastry cutter, or a spoon. The mixture should now be moist and crumbly, similar in texture to the dough for a cookie crust or graham-cracker crust.
Add 1/2 cup (120 ml) milk to the semolina mixture to make a soft, mois
t dough that can be packed into a mound.
2 cups (250 g) fine semolina
3 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
Blend in 1/2 cup (125 g) soft butter. Use your hands, a pastry cutter, or a spoon. The mixture should now be moist and crumbly, similar in texture to the dough for a cookie crust or graham-cracker crust.
Add 1/2 cup (120 ml) milk to the semolina mixture to make a soft, mois
t dough that can be packed into a mound.The harcha dough should now look like this.
Shape the doughs into balls, and leave them to rest for a few minutes.
Make the balls any size that you like. The balls shown here are about 1 1/2 inches in diameter, which will yield small 3" harcha.
Make the balls any size that you like. The balls shown here are about 1 1/2 inches in diameter, which will yield small 3" harcha.
If desired, roll the balls in coarse semolina. (This is optional for appearance and texture).
Flatten the balls into discs between 1/8" and 1/4" thick. Don't make them too thick, or the dough won't cook all the way through.
Flatten the balls into discs between 1/8" and 1/4" thick. Don't make them too thick, or the dough won't cook all the way through.
Heat a griddle or frying pan over low to medium-low heat for several minutes.
Add the harcha to the pan, and cook for about 7 to 10 minutes on each side, turning only once, until a pale to medium golden color. Keep the heat low, and check occasionally to be sure the harcha aren't coloring too quickly, as they need some time to cook all the way through.
Add the harcha to the pan, and cook for about 7 to 10 minutes on each side, turning only once, until a pale to medium golden color. Keep the heat low, and check occasionally to be sure the harcha aren't coloring too quickly, as they need some time to cook all the way through.
Harcha are best served warm with jam, cheese or honey. They can also be dipped in hot syrup made from equal portions of melted butter and honey.
Harcha can be reheated stove top in a pan or in a 350°F (180°C) oven for a few minutes. They'll stay fresh at room temperature for a day, and store well in the freezer.
Harcha can be reheated stove top in a pan or in a 350°F (180°C) oven for a few minutes. They'll stay fresh at room temperature for a day, and store well in the freezer.
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