Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Maneet Chauhan Loves Indian Street Food!
A delicious marriage of cornbread and English muffin
Moroccan Semolina Flatbreads (Harcha)
Made with semolina, these thick flatbreads have a texture somewhere between cornbread and an English muffin. They get a rich flavor from butter and yogurt mixed into the dough. The flatbreads can be sweet (they pair well with jam) or savory (serve them with our tagine). Or try them with drizzled honey-thyme butter. Harcha are best served warm, straight from the skillet.
8
small flatbreads
Tip
Don’t let the soaked semolina stand for longer than 10 minutes, otherwise the mixture will not be hot enough to melt the butter.
40 minutes
Ingredients
-
256
grams (1½ cups) semolina flour, divided
-
½
teaspoon baking powder
Directions
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINTLog In
Or subscribe
The New Milk Street Cookbook | Order + Save 40%!
EVERY RECIPE FROM THE FIRST 5 SEASONS