Moroccan Semolina Bread

Harcha is a Moroccan pan-fried bread made from semolina. Moroccans prepare it for breakfast or an evening snack. Harcha is usually served tea time or breakfast; they’re best served warm with jam, cheese or syrup made from melted butter and honey.

What You Need:

• 1 1/2 cups (250 grams) semolina
• 2 tablespoons white sugar
• 1/4 teaspoon salt
• 3/4 teaspoon baking powder
• 7 tablespoons (100 grams) butter
• 1/2 cup (100 ml) milk (or as needed)

Here’s How:

1. Place the semolina in a bowl, add the sugar, the baking powder, and the salt. Mix well.
2.  Melt the butter in the microwave or a saucepan.
3.  Add the butter to the semolina and mix with a spoon.
4.  When it gets hard with the spoon, mix with your hands.
5.  Add the milk and mix until you get a smooth dough.
6.  Let the dough rest for 10 minutes.

 Shaping the Harcha:

1.   Turn on the heat to medium and heat up your pan.
2.  Back to the dough… you will notice that it is drier as the semolina has absorbed the milk. If it’s too dry, add a little more milk.
3.  Roll out the dough into mini discs. The discs should be ¼” thick or a bit thicker. If they are thin, the harcha would be crispy, if they are thicker, it will be soft.

Cooking the Harcha:

1.  Reduce the heat to low – otherwise the harcha will burn from outside and not cook from inside – cook for aaprox 5 minutes on each side until it gets a golden brown color and the discs start to dry.
2.  Let the harcha cool a bit and cut it in half . If the harcha is still too hot and the knife not sharp, it will crumble.
3.  Fill or dip with cheese, jam, honey, Za’tar or anything you fancy!