Harcha (Moroccan Semolina Griddle Bread)
Inspired by techniques from Serious Eats.
Buttery semolina dough leavened with baking powder, shaped into discs and slowly griddled.
Always check the labels of the products you use.
Method
- 1
Mix. Stir the semolina, sugar, baking powder and salt together, then rub in the melted butter until every grain is coated.
- 2
Bind. Add the milk and mix to a soft, wet dough; rest 10 min until it firms enough to shape.
- 3
Shape. Roll into 8 balls, flatten each to a 1 cm disc and press both sides into the coarse semolina.
- 4
Cook. Cook in the dry pan over medium-low heat 5-6 min each side until golden and cooked through.
- 5
Serve. Warm, split and filled with butter and honey.
Storage
Keep wrapped at room temperature for 1 day; warm in a dry pan. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- large bowl
- plate
- large heavy frying pan or griddle
- fish slice
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 277 kcal |
| Protein | 5.9 g |
| Carbohydrate | 38.4 g |
| of which sugars | 9.1 g |
| of which free sugars | 8 g |
| Fat | 11.3 g |
| of which saturates | 6.9 g |
| Fibre | 1.6 g |
| Salt | 0.59 g |
Protein per 100 kcal
2.1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
