The Moroccan Harcha or Harsha is a type of traditional bread from Morocco, cooked in a pan.
They are really not very sweet and are therefore served with jam, honey, or butter, but also with cheese.
A dough made with durum wheat semolina creates a really good crust during cooking.
If you too are lovers of international cuisine like me, then you must try this recipe!
A type of flatbread that is neither sweet nor savory and can be used in every way with different pairings.
If I have piqued your curiosity even a little, try making these flatbreads yourself.
Simple, quick flatbreads cooked in a pan, what more could you want?
If you make any of my recipes, send me the photos, and I will publish them on my page with your name.
Approx. 205 calories per flatbread
- Difficulty: Very easy
- Cost: Cheap
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 12 pieces
- Cooking methods: Stovetop
- Cuisine: Moroccan
- Seasonality: All seasons
Ingredients to make Moroccan Harcha or Harsha
- 12.3 oz fine durum wheat semolina
- 3 tbsps sugar
- 1 tsp baking powder
- 1 pinch salt
- 4.4 oz butter
- cup whole milk
- 1.1 oz fine durum wheat semolina
Tools
- 1 Pan thick-bottomed pan
Preparation of Moroccan Harcha or Harsha
In a bowl, mix the semolina, sugar, and baking powder, then add the softened butter and salt, mixing well.
Finally, add the milk, working the dough well until it’s well combined.
Divide the dough into 12 equal balls, let them rest for a few minutes, then heat a pan and dip each ball in semolina, flatten it, shape it, and place it in the pan.
The disks obtained should be about ¼ inch thick.
Cook the flatbreads over low heat until they are light brown.
Once cooked, serve with sweet or savory sauces; they will be delicious anyway.
They can also be baked in the oven at 356°F.
