Wednesday, May 13, 2015

Harsha Moroccan Bread

If you love corn bread this Moroccan semolina bread is similar in texture and taste.  It is fast and easy to make yet so addicting.  Offer harsha at tea time, breakfast  or a snack.  Serve with cheeses, honey,  jams or even chocolate.  I personally like mine with a creamy cheese and honey at the same time.  So yummy.  Bon appetite!


1 1/2 cups samolina flour 

2 tablespoons sugar 

1/4 teaspoon salt 

3/4 teaspoon baking powder 

7 tablespoons unsalted butter, room temperature  

1/2 cup 2% milk or more 


In a medium bowl mix all the dry ingredients (semolina, sugar, salt, baking powder).  Mix well.  Add the butter and use your hands to mix.  Add the milk little by little and until you form a smooth dough. If dough appears dry you may add more milk until you get the smooth results. Let dough rest for five minutes as the semolina will continue to absorb the milk. 

Heat up a non stick frying pan to medium heat.  In the mean time form dough into balls (you pick the size). Using the palm of your hands flatten the dough and form about 1/4"disks. You may use cookie cutters if you would like the Harcha to be the same size.  The thinner the disk is the crunchier it would be. If you are planning on slicing it in half I would suggest making the disks a little thicker.  You may work over and place the bread on parchment paper so it is easier. 

Reduce heat to low. (It is important that you do that so the bread won't cook only on the outside). Place a few of the disks on the pan.  Do not hurry to flip over, or they will crack.  Wait 5 minutes and when you notice that the bottom is golden brown then you may flip over. Repeat with the rest of the dough. 

Wait until bread is cooler to slit in half or else it will crack.  Make sure you use a sharp knife. Serve with creamy cheeses and honey. Or you may serve it with jam or chocolate if you'd like. 

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