HARCHA (MOROCCAN FLATBREAD)
Steps:
- Preparation: In a mixing bowl, blend together the fine semolina flour, sugar, baking powder and salt. Add the butter, and blend well. (I use my hands to mix this dough). Add 1/2 cup milk and mix until a dough forms. It should be quite moist and easily packed into a large mound. Add an additional milk if necessary to achieve this consistency. Shape the dough into balls any size that you like - I make them about the size of small plums - and leave the dough to rest a few minutes. Preheat a griddle or frying pan over medium-low heat. While the griddle is heating, roll the balls in the coarse semolina (this is optional for appearance and texture) and flatten each ball into a disc about 1/4" thick. Cook the harcha over fairly low heat, about 7 to 10 minutes on each side, until a pale to medium golden color. Turn only once, and check occasionally to be sure the harcha aren't coloring too quickly, as they need some time to cook all the way through. Serve immediately with jam, cheese, or butter. Or, dip the harcha in syrup made from melted butter and honey. (To make the syrup, heat equal portions of the butter and honey until bubbly and hot.) Harcha can be reheated in a pan or in a 350°F (180°C) oven for a few minutes. They store well in the freezer.
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Asad bukharii Shah
[email protected]I love trying new recipes and this harcha recipe was a winner. The flatbreads were light and fluffy, with a slightly crispy exterior. I will definitely be making this again.
Robel Haile
[email protected]I'm new to Moroccan cuisine and this harcha recipe was a great introduction. The flatbreads were flavorful and the recipe was easy to follow.
Moniruzzaman Shanto
[email protected]I was looking for a new harcha recipe and this one didn't disappoint. The flatbreads were delicious and the recipe was easy to follow.
Greg Holsapple
[email protected]I've made this harcha recipe several times and it's always a hit. It's a great way to use up leftover semolina flour.
Ali Amr
[email protected]These harcha are the perfect addition to any brunch menu.
Ardita Ardita
[email protected]I'm not a big fan of harcha, but this recipe changed my mind. They're so light and fluffy!
M Abdullaha Sami
[email protected]This harcha is so easy to make and it's always a crowd-pleaser.
Gloria Daniel
[email protected]I love the combination of sweet and savory flavors in this harcha recipe.
Maya Lamichane
[email protected]These harcha are delicious! I made them for breakfast and they were a hit with my family.
Innocent Heart
[email protected]I've tried a few different harcha recipes, but this one is my favorite. The dough is easy to work with and the flatbreads always turn out perfect.
revi tuks
[email protected]I love this harcha recipe! The flatbreads are always light and fluffy, with a slightly crispy exterior. I like to serve them with honey and butter.
Badra Xasan
[email protected]These harcha are so good! I made them for my family and they were all raving about them. The dough was easy to work with and the flatbreads cooked evenly. I will definitely be making these again.
Otakadestiny Brith
[email protected]I've never had harcha before, but I'm definitely a fan now. This recipe is simple to follow and the results are delicious. The flatbreads are perfect for breakfast, lunch, or dinner.
Hameed Khan Hameed khan
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it! The harcha turned out amazing. They were light and fluffy, with a slightly crispy exterior. I loved the combination of sweet and savory flavors.
Hafeez creative
[email protected]This harcha was a hit at my party! I made a double batch and they were all gone within minutes. Everyone loved the unique flavor and texture. I will definitely be making this again.
Kajoli Akter
[email protected]I'm not much of a baker, but I was pleasantly surprised at how easy it was to make this harcha. The instructions were clear and concise, and I had no trouble following them. The flatbreads turned out great and my family loved them!
Suren Kawshalya
[email protected]I've made harcha many times before, but this recipe is by far the best. The dough was easy to work with and the flatbreads cooked evenly. I loved the addition of honey and sesame seeds - it gave the harcha a nice sweet and nutty flavor.
JC Carranza
[email protected]This harcha recipe is a keeper! The flatbreads turned out perfectly - golden brown and crispy on the outside, and soft and fluffy on the inside. They were so delicious that I couldn't stop eating them!