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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
-
01In a small bowl, whisk 43 grams (¼ cup) of the semolina, the baking powder and baking soda. Set aside. In a large bowl, whisk together the remaining 213 grams (1¼ cups) semolina, the sugar and salt. Add the boiling water and mix with a fork until evenly moistened. Let stand for 10 minutes. Meanwhile, line a baking sheet with kitchen parchment and mist with cooking spray.
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