Moroccan Semolina Flatbreads (Harcha) | Christopher Kimball’s Milk Street

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A delicious marriage of cornbread and English muffin

Moroccan Semolina Flatbreads (Harcha)

Appears in May-June 2018

40 minutes

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

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