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Great homemade coffee with James Hoffmann.
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.
small flatbreads
Don’t let the soaked semolina stand for longer than 10 minutes, otherwise the mixture will not be hot enough to melt the butter.
grams (1½ cups) semolina flour, divided
teaspoon baking powder
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