Harcha (Moroccan FlatBread)
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Moroccan cuisine is typically a mix of Arabic, Andalusian and Mediterranean cuisines with a slight European and Sub-Saharan influence. Morocco produces a large range of Mediterranean fruits and vegetables and even some tropical ones. Spices like cinnamon, cumin, turmeric, ginger, paprika, coriander, saffron etc. are used extensively in Moroccan food. Common herbs in Moroccan cuisine include mint, parsley, coriander, oregano, peppermint. The main Moroccan dish most people are familiar with is couscous. A big part of the daily meal is bread. Bread is principally made from durum wheat semolina known as Khobz. Bakeries are very common and fresh bread is staple in every city, town and village. The most common is whole grain coarse ground or white flour bread or baguettes. Other number of flatbreads and pulled unleavened pan-fried breads are also common. (Source Wikipedia).
One such pan-fried flatbread is Harcha. Harcha (or Harsha) is a Moroccan pan-fried bread made from semolina. It resembles English Muffin but it’s more like a cornbread in texture and taste. I have taken this recipe from here and is quite rich in taste due to butter and milk.
This can be enjoyed in breakfast or as a brunch along with Jam, Cheese or Nutella or just as a sandwich. I would advise to cook this slowly on the pan as it needs to be cooked thoroughly. If required you can even cut it in the middle and toast it again. I enjoyed this with my homemade pizza sauce. Yum.
Recipes in this series of A-Z International FlatBreads
Harcha (or Harsha) is a Moroccan pan-fried bread made from fine semolina.
- 1.5 Cup Fine Semolina
- 1 tbsp Sugar
- 1.5 tsp Baking powder
- 1/8 tsp salt
- 5 tbsp Melted Butter
- 3/4 Cup Milk (Lukewarm)
In a bowl add Semolina, sugar, salt and baking powder and mix.
Add Melted Butter and mix to obtain a crumbly sand like mixture
Add the milk and mix everything again.
Let the dough rest for 20-30 minutes, so that the semolina is hydrated.
Knead the dough well for a minute and divide into equal size portions. Form it into nice 2-inch circle's.
Alternatively one can spread the dough to 1/4 inch thickness. This can be done with hands only, no rolling pin required. Then use a cookie cutter to have uniform disc.
Heat a pan and cook each harcha for 8-10 minutes on slow to medium heat.
Serve hot or warm.
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Day 8- International Flat Breads – Letter H
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