Harcha: Moroccan Semolina Bread
Harcha
Yields: 6 to 8 loaves
Time: 30 minutes
INGREDIENTS
2 cups fine semolina
2 tablespoons sugar
1/2 teaspoon salt
2 teaspoons baking powder
7 tablespoons unsalted butter, melted
2/3 cup oat milk, room temperature
DIRECTIONS
In a large bowl, mix together the fine semolina flour, sugar, salt, baking powder, and salt until well incorporated.
Melt your 7 tablespoons of butter and add it into the mixture. Mix together using a fork or spatula until a sandy texture comes to fruition.
Add your milk and mix until incorporated.
Place the dough aside and let it rest for 15 to 20 minutes. This time will allow for the semolina to absorb the butter and milk.
To form the harcha bread shape, sprinkle some semolina flour on a clean surface. Using your hands, pour the dough onto the floured surface and spread the dough into a 2-inch thickness using your hands (NOT a rolling pin).
Using a round cookie cutter (about a 4” diameter) or rim of a large glass, cut our circular shapes.
Grab a non-stick pan and heat over medium heat. Using a spatula, transfer the cutout bread to the pan and cook on both sides for about 2 to 3 minutes or until golden brown. Note: It is okay if the bread has cracks in them! Bread is like a human, bread has cracks in it sometimes, and so do humans
My favorite way to store these is in a bread basket (or any basked of sorts). Take a clean dish/kitchen towel and lay it along the interior of the basket. Place the bread in the basket and cover with another clean towel.
Serve with warm/hot with soup (specifically Harira, a Moroccan Chickpea Tomato Soup)
Dive in
