Harcha (Semolina Flatbread) Recipe
Ingredients
- 2 cups fine semolina: Gives the flatbread its characteristic crumbly texture.
- 1/4 cup melted butter: Adds richness and flavor.
- 1/4 cup vegetable oil: Ensures a soft, moist texture.
- 1 tablespoon sugar: For a slight touch of sweetness.
- 1 teaspoon salt: Balances the flavors.
- 1 teaspoon baking powder: Provides a bit of rise.
- 1/2 cup milk (or water): Used to moisten the dough and bring everything together.
- Extra semolina for dusting: To coat the surface and prevent sticking.
Instructions
Step 1: Mix the Dough
1- Combine Dry Ingredients: In a large mixing bowl, add the 2 cups of fine semolina, sugar, salt, and baking powder. Stir well to mix the dry ingredients evenly.2- Add the Fats: Pour in the melted butter and vegetable oil. Use your hands to rub the fat into the semolina until it resembles wet sand. The semolina should feel moist and begin to clump together.
3- Incorporate Milk: Gradually add the milk (or water) while mixing gently with your hands. You want the dough to hold together but not be too sticky. Add just enough milk to form a soft, pliable dough.Step 2: Shape the Harcha
1- Divide the Dough: Once the dough has come together, divide it into equal portions, about the size of a small ball (golf-ball-sized).2- Flatten into Disks: Roll each ball lightly between your palms, then gently flatten them into discs about 1/2 inch thick.
3- Dust with Semolina: Lightly dust both sides of each flattened dough disc with extra semolina. This will help achieve a crispy, golden crust when cooked.
Step 3: Cook the Harcha
1- Heat the Pan: Heat a non-stick skillet or griddle over medium-low heat. You don’t need any oil, as the flatbreads will toast dry on the pan.2- Cook Each Side: Place the semolina-dusted discs into the heated pan. Cook each side for about 4-5 minutes, or until the Harcha is golden brown and firm to the touch. Be careful not to burn them; adjust the heat if needed.
3- Serve Warm: Once both sides are golden, remove the Harcha from the skillet and serve warm. They can be served plain or with honey, butter, jam, or soft cheese.
Nutritional Value per Serving (1 flatbread):
- Calories: 240 kcal
- Protein: 4g
- Carbohydrates: 30g
- Fat: 12g
- Fiber: 2g
- Sugar: 2g
FAQs for Harcha (Semolina Flatbread)
1- What is Harcha?
Harcha is a traditional Moroccan flatbread made from semolina. It has a crumbly, almost biscuit-like texture and is often served for breakfast or as a snack with butter, honey, or jam.
2- Can I use regular flour instead of semolina for Harcha? No, semolina is essential for Harcha’s unique texture. It gives the flatbread its signature crumbly consistency that regular flour would not provide.
3- Can I make Harcha gluten-free? Yes, you can substitute the semolina with fine cornmeal or gluten-free semolina alternatives, but the texture will differ slightly. Be sure to check that all other ingredients are gluten-free.
4- How do I store Harcha? Harcha is best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to 2 days. You can also freeze them and reheat in a pan or toaster.
5- Can I make Harcha sweet or savory? Harcha can be adapted to both sweet and savory versions. Add sugar and serve with honey or jam for a sweet version, or add salt and herbs for a savory twist.
Enjoy your delicious, homemade Moroccan Harcha, perfect for any meal of the day!