Traditional Moroccan Harcha: Semolina Pan-Fried Flatbread Without Baking Powder

Discover the authentic recipe for Traditional Moroccan Harcha: Semolina Pan-Fried Flatbread Without Baking Powder. This delicious semolina bread, made entirely in the traditional way without baking powder, features a slightly crispy exterior and a tender, melt-in-your-mouth interior. Perfect for pairing with mint tea or simply enjoying with honey, this recipe is simple yet full of flavor, honoring ancestral techniques for an authentic and natural taste.

Ingredients:

200 g fine semolina
30 g butter
5 tbsp olive oil
A pinch of salt
100 ml warm water
Additional butter for cooking
A little semolina to sprinkle in the pan

Preparation Method:

In a bowl, mix the semolina with the butter, olive oil, and salt. Work the mixture with your hands until the butter and oil are well incorporated into the semolina. Then add the warm water and mix with your fingers or a spoon until the semolina has fully absorbed the water. Let it rest for a few moments. Meanwhile, melt a little butter in a large, thick-bottomed pan and lightly sprinkle it with semolina. Flatten the entire dough directly in the pan. You can also form small flatbreads according to your preference. Cook each flatbread for about 2 minutes on each side until golden brown. Once cooked, remove from the pan. Serve the Harcha warm, accompanied by honey.

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