Morocco · Morocco

Harcha

Name: Harcha
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6 servings
Cuisine: Morocco
Ingredients: medium durum wheat semolina 300 g; unsalted butter, melted 70 g; pasteurized milk 160 ml; baking powder 6 g; sugar 15 g; salt 3 g

Small skillet semolina breads have a golden grainy crust and tender crumb.

45 minutes · 6 servings · Easy

Harcha is the poor cousin of msemen and the more everyday of the semolina breads, made in a small pan rather than layered. Because it uses a coarser meal, the crumb stays grainy and the crust is genuinely crisp, which is its whole appeal. The outside is rubbed with butter while still hot so it soaks in rather than slides off.

Ingredients

medium durum wheat semolina300 g
unsalted butter, melted70 g
pasteurized milk160 ml
baking powder6 g
sugar15 g
salt3 g

Directions

1
Reserve 20 g semolina for coating. Mix remaining 280 g with baking powder, sugar and salt. Rub in melted butter until all grains are moistened.
The mixture resembles damp sand.
2
Stir in milk gently and rest for 10 minutes to hydrate. Divide into 6 portions, dust with reserved semolina and press into rounds about 1.5 cm thick.
Dough holds together without being kneaded smooth.
3
Cook in a dry nonstick skillet over low heat for 8–10 minutes per side. Turn with a broad spatula and cool briefly before serving.
Both sides are golden and the center is set with no damp raw flour. For storage, refrigerate within 2 hours at 4°C or below; above 32°C, refrigerate within 1 hour.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content