Harcha (Moroccan Semolina Flatbread)

Ingredients

• •300 g fine semolina
• •1 tbsp sugar
• •2 tsp baking powder
• •1/2 tsp salt
• •90 g butter, melted
• •180 ml milk

Directions

1. 1Mix the semolina, sugar, baking powder and salt, then rub in the melted butter with your fingertips.
2. 2Add the milk a little at a time until it just comes together. Do not knead it.
3. 3Rest fifteen minutes so the semolina swells and absorbs the liquid.
4. 4Press into rounds about a centimetre thick, straight in the pan or in a ring.
5. 5Cook in a dry pan over medium-low heat for six minutes a side until golden and set.
6. 6Split while warm and fill with honey, butter or soft cheese.

💡 Harcha is pressed, never kneaded. Working it develops the semolina and you lose the sandy crumb that defines it.

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