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.
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Step by Step Pictures for making Harcha
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.