Moroccan Harcha is a traditional Semolina bread that is buttery and delicious.
For Day 2 of this week’s Blogging Marathon, I have a traditional Moroccan semolina flatbread called Harcha. These little round breads are easy to make and can be filled with just about anything. They can be filled with Cheese, jam, Nutella or honey.Recipe for the Harcha is from Cook with Alia. As I said before these semolina bread are very easy to make and take less than 30 minutes to put together. I was initially skeptical on how these would turn out but they were great. They are crispy on the outside, buttery and soft in the center.Harcha are quite tender when hot, so let them cool lightly before slicing them to fill. They are best eaten the day they are made, slightly warm and spread with your favorite fillings. I made these for lunch one day and I had mine with peanut butter and jelly. Then saved some for my kids for after-school snack. They enjoyed theirs with Nutella, of course.I can see myself making these harcha many times in the future. They are versatile and can be served for breakfast or as a snack. I am glad that the kids loved these too.
For the Dough:
- 1½ cups Semolina flour (Fine Sooji)
- 2 tbsp sugar
- ¼ tsp salt
- ¾ tsp baking powder
- 5 tbsp Unsalted Butter, melted
- ¼ cup Milk (or as needed)
- As needed nutella
- As needed Peanut Butter & Jelly
- As needed cheese
- Combine semolina flour, baking powder, sugar and salt in a mixing bowl.
- Stir in the melted butter and mix until combined.
- Add 1tbsp milk at a time; mix and knead to form a soft dough. Cover and set aside for 5 minutes.
- Divide the dough into 6~8 equal pieces. Form a ball and flatten it to ¼" thick disc. Use a 2"~2½" cookie cutter to cut the dough to get even shaped bread.
- Heat a nonstick skillet on medium-high heat, place the dough discs on the pan and lower the heat. Cook till the bottom of the harcha is golden brown, about 2~3 minutes.
- Flip and cook on the second side for another 1~2 minutes. Remove from the pan and repeat with the remaining harcha.
- Let the harcha cool for at least 10 minutes. Use a sharp knife to cut the bread in half crosswise -- spread with your favorite filling and Enjoy!!