Moroccan Harcha are small flat breads usually served for breakfast or for snacks. They mean rough bread as the crust is rustic because of the coarse semolina used to coat it. They are served with jam, honey or cheese as per individual preferences. They look like English muffins but the texture is more like corn bread. The procedure is quite simple and they taste so good. They can also be prepare with salt and olive oil for a savoury version.
I used the normal semolina we get here is shops. But you can also go for the finer chiroti rava. The original recipe asked to use the finer variety. But as I didn’t have it in my pantry, I used the regular one. These are pan fried and extremely rich because of the butter used in the dough and clarified butter used to fry them. Again I made it for my daughter’s lunch for a Sunday and served it with mango jam I made earlier.
Usually the dough is made with finer semolina and after shaping the breads are coated with coarser semolina. As I made the dough itself with coarse semolina, I didn’t coat the dough. Look at the texture of the bread. It was really good. It was soft fluffy inside and as it is coarse semolina, the crust is nice and crisp. Use a sharp serrated knife to slice it, else you will end up with crumbled bread. Usually the bread is split in the middle, added some filling either jam or cheese and then topped with a honey glaze before serving.
Recipe Source: The Spruce Eats
Makes 4 Breads
Semolina – 1 cup
Sugar – 2 tbs
Baking Powder – 1 tsp
Salt – a pinch
Melted Butter – 1/4 cup
Milk – 1/4 cup
Ghee To Pan Fry
In a bowl, mix together semolina, salt, sugar and baking powder.
Add melted butter and rub until it resembles bread crumbs.
Add milk to make a loose dough.
Cover and set aside for an hour. The semolina will absorb the milk and would make a soft dough.
Divide it into four equal portions.
Pat each portion into a thick disc.
Arrange the discs in a tawa.
Drizzle ghee and cook them until both sides are golden.
Serve them with jam, honey or cheese.
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