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.
Lets check out what my fellow marathoners have cooked today for BM# 83.
Moroccan Harcha
Ingredients
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)
Filling Ideas:
- As needed nutella
- As needed Peanut Butter & Jelly
- As needed cheese
Instructions
- 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!!
Srivalli
Wow wow Pavani, the pictures are making me want to grab those breads right off!..such a fantastic find and the recipe sounds so simple to make..very good one!
Vaishali
These buttery Moroccan breads are a treat by themselves , and you have made them perfectly . We all enjoyed these when I made a complete Moroccan spread .
Jayashree
This is something new to me. The bread looks so good and you make it sound easy to make.
Jyoti Babel
Looks simple but delicious. Reminds me of scones. Will love to have them for breakfast
Priya Suresh
Moroccan harcha makes an excellent breakfast and those cute looking harcha makes me drool. Well done Pavani.
Harini
Our very own Minapa rotte’s cousin, looks like. Very buttry as you mentioned. But the result sounds amazing.
Nisha Ramesh
As you say these are indeed versatile. Once in a while, a nice variation to our regular roti as well. I would love to have it with our gravies.
Chef Mireille
I made these same – and they were so delicious – yours looks great with the Pb&J
Sapana
Wow those flatbreads looks like traditional English Biscuits. Love the beautiful presentation.