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Moroccan Semolina Flatbreads (Harcha)

8 small flatbreads

40 minutes

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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

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Reviews
David C.

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Franny S.

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Thomas F.

I made these as a way to use up my semolina flour and kind of regret not making them earlier because this is the best milk street recipe using semolina, in my opinion. Definitely make the honey-thyme butter too.

Gayle E.

Can I use a food processor to mix in that cold butter?

Lynn C.

Hi Gayle -

The butter should melt when it's added to the warm semolina. Just make sure not to wait too long (no more than 10 minutes) or it will not be hot enough.

Best,
The Milk Street Team