Moroccan Semolina Bread HARSHA Easy and Quick Recipe
Harsha, or Moroccan semolina bread, was a discovery!
Tasty and rich, HARSHA bread is a true culinary delight that enchants with its simplicity and authentic flavor.
A flatbread, cooked in a skillet, is a staple of Moroccan cuisine, appreciated for its soft texture and slightly sweet taste. Perfect for breakfast, snack, or as an accompaniment to main dishes, Harsha is a culinary experience that will transport you directly to the warm and welcoming homes of Morocco.
The traditional recipe of Harsha is a treasure passed down from generation to generation, with each family adding their personal touch. The base is made of durum wheat semolina, which gives the bread its characteristic texture. The addition of butter or oil and sometimes a pinch of sugar or honey enriches the flavor and makes Harsha irresistibly delicious.
Making Harsha is a rewarding experience. Its cooking in a pan, instead of the oven, makes the recipe accessible to everyone, even those with little cooking experience. The aroma that spreads during cooking is an irresistible invitation to enjoy this warm and fragrant bread.
In this recipe, we will guide you step by step in preparing Harsha, revealing the secrets to obtaining soft, tasty, and authentic bread. Whether you are a fan of Moroccan cuisine or simply looking for a delicious alternative to traditional bread, Harsha will win you over with its simplicity and unique flavor.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 392.06 (Kcal)
- Carbohydrates 45.03 (g) of which sugars 2.03 (g)
- Proteins 10.00 (g)
- Fat 20.70 (g) of which saturated 12.53 (g)of which unsaturated 7.44 (g)
- Fibers 0.17 (g)
- Sodium 68.57 (mg)
Indicative values for a portion of 85 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients to make Moroccan Semolina Bread Harsha
- 12.35 oz semolina (fine)
- 3/4 cup whole milk (warm or water for lactose-free)
- 1/2 cup butter (or extra virgin oil for lactose-free)
- 1 pinch salt
- 1 teaspoon sugar
- 0.35 oz dried brewer's yeast
- 1 tablespoon extra virgin olive oil (for cooking)
Tools
- Bowl
- Hand whisk
- Rolling pin
- Pan
HOW TO PREPARE SEMOLINA BREAD IN A PAN
To prepare the semolina bread dough, you can proceed in a bowl kneading by hand or using a hand whisk.
Mix all the dry ingredients together: semolina, salt, sugar, yeast. Then add the melted butter (in the microwave or in a bain-marie) and mix. Finally, gradually insert the warm milk and olive oil. You will get a batter with a fairly crumbly consistency, not smooth like a batter nor elastic like bread dough. Form a ball. From the dough, take smaller pieces and roll out with a rolling pin to a thickness of about 1/2 inch.
Heat a non-stick pan over medium heat and cook the semolina harsha bread one at a time. Let it cook on one side until it begins to brown. After about 5 minutes of cooking, check the bottom. If it’s golden, flip the bread gently and cook on the other side as well. The total cooking time should be between 10-15 minutes depending on the thickness of the dough. Here is the Moroccan semolina bread Harsha ready to enjoy drizzled with honey and butter for breakfast or cut in half and filled with your favorite sweet or savory ingredients.
NOTES AND TIPS
SEMOLINA FLOUR: Ensure that the semolina flour used is of a fine consistency to achieve the desired dough texture.
WATER Pay attention to the amount of water added to the dough, as it should be just enough to form a smooth and flexible mixture without becoming too wet.
DOUGH REST If you have time, let the dough rest for 10 minutes, this will allow the semolina to absorb moisture evenly, resulting in a better texture.
HOW TO COOK SEMOLINA BREAD HARSHA
When shaping the harsha rounds, aim for a uniform thickness to ensure even cooking. It’s also essential to properly preheat the pan or griddle and adjust the heat as needed to avoid burning during cooking.
VARIANTS OF MOROCCAN BREAD HARSHA
GLUTEN-FREE MOROCCAN SEMOLINA BREAD HARSHA
To make gluten-free Harsha, it’s crucial to replace durum wheat semolina with alternative flours. Excellent options include rice flour, corn flour (fioretto), or a gluten-free flour mix specifically formulated for baking.
It’s important to note that gluten-free flours tend to absorb more liquids than semolina, so it may be necessary to adjust the amount of water or milk in the recipe.
Gluten-free flours lack gluten, the protein that gives dough elasticity. To compensate for this lack, it’s recommended to add a binding agent such as xanthan gum or guar gum. These additives help improve the dough’s structure and prevent the bread from crumbling.
SWEET HARSA VERSION
For a sweet version, you can add raisins, chopped dates, or dried fruit like almonds or walnuts to the dough. Another option is to flavor the dough with orange blossom water or vanilla.
SAVORY HARSA VERSION
For a savory version, you can incorporate aromatic herbs like parsley, coriander, or chopped mint. You can also add spices like cumin, paprika, or turmeric for a more intense flavor. Adding chopped olives or grated cheese are great additions to create savory Harsha.
TIPS FOR SERVING AND ENJOYING MOROCCAN SEMOLINA BREAD HARSHA
Harsha is traditionally served warm, freshly cooked. It’s perfect for breakfast, accompanied by honey, jam, or fresh cheese. It can also be served as an accompaniment to tagine, soups, or other Moroccan dishes, offering a delightful contrast with the rich and spicy flavors of Moroccan cuisine.
STORAGE OF Harsha Bread: Tips to Keep It Fresh
Harsha is best stored at room temperature, wrapped in a clean cloth or in a plastic bag to prevent it from drying out. It’s recommended to consume it within 1-2 days to best enjoy its freshness.
Reheating: If Harsha becomes stale, it can be reheated in a pan or oven for a few minutes to revive its texture. It can also be warmed in the microwave for a few seconds, being careful not to let it become too hard.
History and Origins of Harsha: The Traditional Bread of Morocco
Harsha, traditional Moroccan bread, has its roots in the Berber culture, the indigenous people of North Africa. Its creation is linked to the need to make the most of local resources, particularly durum wheat semolina, the base ingredient for this bread. The pan cooking, rather than oven baking, testifies to the simplicity and adaptability of this recipe, born in contexts where traditional ovens were not always available. Harsha is a symbol of conviviality and tradition, often prepared and shared during special occasions and family gatherings.
FAQ (Frequently Asked Questions)
What is Harsha, Harsha bread?
Harsha is a Moroccan skillet bread. The term Harsha means “rough bread,” and it gets its name from the rough texture due to the semolina coating, which creates a crispy outside. Despite its rough and compact appearance, this bread actually has a soft and fluffy interior and is perfect for being sliced in half and filled.
Can I make Harsha gluten-free?
Yes, it is possible to make gluten-free Harsha by replacing durum wheat semolina with alternative flours like rice, corn, or a gluten-free flour mix. It’s important to use a binding agent like xanthan gum to compensate for the lack of gluten and adjust the amount of liquids in the recipe.”
How can I store Harsha to keep it fresh?
Harsha is best stored at room temperature, wrapped in a clean cloth or in a plastic bag to prevent it from drying out. It’s recommended to consume it within 1-2 days. To revive stale Harsha, it can be reheated in a pan or oven for a few minutes.”
What are some Harsha variations I can try?
Harsha lends itself to various variations. For a sweet version, you can add raisins, dates, or dried fruit to the dough. For a savory version, aromatic herbs, spices, or grated cheese can be incorporated. Many variations can be created based on personal taste.”
