A popular Moroccan bread served for breakfast, snack or with afternoon tea. Harcha is one of the most versatile bread you can ever eat. Fill it with jam, butter, honey, cheese or whatever you heart desires.
- 2 cups fine semolina.
- 1/2 teaspoon baking powder.
- 1 teaspoon of dry yeast.
- 1 Tablespoon sugar divided.
- 1/4 cup warm water for proofing the yeast.
- 1/4 teaspoon salt.
- 1/2 cup olive oil . Note1
- 1 Tablespoon butter melted.
- 1/4 - 1/2 cup of warm water for the dough. Note2
In a small bowl, add yeast, half the sugar and 1/4 cup of warm water. Mix well and leave to proof for 10 minutes.
In a deep bowl, mix together semolina, remaining sugar, baking powder and salt.
Pour in the olive oil and melted butter and mix with your finger tips making sure semolina granules are covered well with the olive oil and butter. It should look more like a graham-cracker crust.
Add the yeast mixture and mix.
Gradually add warm water until you get a smooth dough.
Cover and let it rest for 10-15 minutes.
Heat a pan or a griddle on medium.
Flatten the dough on a semolina covered surface to about 1/4 inch thickness.Using a large cookie cutter cut rounded mini Harchas . Reduce heat to low, place the harcha and cook thoroughly for about 5 minutes on each side until golden brown.
Let it cool down a bit before serving.
Calories: 266.7kcal | Carbohydrates: 12.3g | Fat: 24.8g | Saturated Fat: 4.6g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 16.7g | Cholesterol: 6.2mg | Sodium: 33.2mg | Potassium: 12.9mg | Fiber: 0.3g