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Moroccan Harsha Bread

Moroccan pan fried bread made with semolina flour

Moroccan Harsha Bread


2 Cups Fine Semolina Flour
3 Tblsps Sugar
2 Tsps Baking Powder
1/4 Tsp Salt
1/2 Cup Soft Butter
3/4 Cup Milk
1/4 Cup Coarse Semolina Flour


  1. In a mixing bowl, blend together the fine semolina flour, sugar, baking powder and salt. Add the butter, and blend well.
  2. Add 1/2 cup milk and mix until a dough forms. It should be quite moist and easily packed into a large mound.
  3. Add an additional milk if necessary to achieve this consistency.
  4. Shape the dough into balls any size that you like I make them about the size of small plums and leave the dough to rest a few minutes.
  5. Preheat a griddle or frying pan over medium-low heat. While the griddle is heating, roll the balls in the coarse semolina and flatten each ball into a disc about 5cm thick.
  6. Cook the harcha over fairly low heat, about 7 to 10 minutes on each side, until a pale to medium golden color.
  7. Turn only once, and check occasionally to be sure the harcha aren't coloring too quickly, as they need some time to cook all the way through.
  8. Serve immediately with butter, honey or your favorite dip.

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