Harcha ~ Moroccan Semolina Pan Fried Flatbread

Harcha

Harcha or Harsha is a Moroccan pan-fried bread made from fine semolina. It has a texture of cornbread, made rich with butter and milk.

Even though it does look like an English muffin, it has a cornbread in texture and taste. As always every family has different recipes for this bread. However, this one is quite rich as it has a lot of butter and milk added. This is supposed to be cooked in small discs and served right away.

Some recipes call for coating the final one in coarse semolina before frying. However, since I was using the semolina available locally, it was already coarse in texture. I served this with Apricot Jam and it was really very good. Peddu enjoyed it as such and said he remembers eating it before.

Though I had something else planned for this letter, I finally settled with this Harcha for my A to Z International Flatbreads. My H for Street Food is an interesting one that you can check.

Harcha

In A to Z International Flatbreads

A for Afghan Flatbread
B for Bale Hannina Chapathi
C Cascioni Romganoli
D for Dhal Puri
E for Emirati Khameer Bread
F for Focaccia di Recco
G for Gur aur Til ki Roti

How to make Harcha

Step by Step Pictures for making HarchaHow to make Harcha 1 How to make Harcha 2 How to make Harcha 3  Semolina Pan Fried Flatbread

Harcha ~ Moroccan Semolina Pan Fried Flatbread

2 cups Semolina
3 tbsp Sugar
2 tsp Baking Powder
1/4 tsp Salt
1/2 cup Butter melted
1/2 Milk add more if required.

In a bowl, take the semolina, sugar, baking powder and salt. Add melted butter and mix well.
Slowly add the milk and check if you can form a dough. Add more milk depending on the requirement.
Let it rest for 10 mins.
Heat a griddle, and divide the dough into equal balls.
Cook the flatbreads on both sides until cooked on slow flame.
Serve immediately with jam, cheese, or butter.

Moroccan Harcha

Print Recipe
Harcha ~ Moroccan Semolina Pan Fried Flatbread
Harcha or Harsha is a Moroccan pan-fried bread made from fine semolina. It has a texture of cornbread, made rich with butter and milk.
Harcha
Votes: 0
Rating: 0
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Rate this recipe!
Course Breakfast
Cuisine Morocco
By Cook Method Stovetop
Occasion Everyday Meal
By Diet Vegetarian
Servings
Ingredients
Course Breakfast
Cuisine Morocco
By Cook Method Stovetop
Occasion Everyday Meal
By Diet Vegetarian
Servings
Ingredients
Harcha
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a bowl, take the semolina, sugar, baking powder and salt. Add melted butter and mix well.
  2. Slowly add the milk and check if you can form a dough. Add more milk depending on the requirement.
  3. Let it rest for 10 mins.
  4. Heat a griddle, and divide the dough into equal balls.
  5. Cook the flatbreads on both sides until cooked on slow flame.
  6. Serve immediately with jam, cheese, or butter.

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17 comments

  1. Those pan fried semolina flatbreads are fabulous and i have tried these semolina flatbread long back for an event. Now you are tempting me again to prepared some to enjoy with some warm honey sauce.

  2. Wow, this rava bread looks so crispy and delicious, You are right on the first look it does look like english muffin, with some apricot jam it must have tasted divine !! wonderful selection for of bread from Morocco valli …

  3. Learning so many new dishes through these BM editions Srivalli and so many getting bookmarked as well. I think we must have a bookmarked mega BM! Anyways, this dish looks really yum with that jam in between!

  4. I made these a few months ago and absolutely loved how soft and crumbly they turned out. Your harcha look amazing with that jam. Lovely pick for the letter H.

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