Moroccan Harcha Semolina Pan-Fried Flatbread
· Prep: 20 mins,
· Cook: 20 mins . Yield: Approx. 12 3" flatbreads
harcha (or harsha ) is a moroccan pan-fried bread crafted from semolina. although it seems a piece like an english muffin, it's extra like cornbread in texture and flavor. recipes for harcha vary from circle of relatives to circle of relatives. this one's quite wealthy in that it makes use of all butter and milk – delicious, in particular whilst warm from the griddle! see the way to make harcha for a photograph academic.
provide harcha for tea time or breakfast; they are fine served warm with jam, cheese or syrup made from melted butter and honey.
for a gluten-free model, attempt cornmeal harcha.
- 2 cups (350 g) quality semolina (now not durum flour)
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1/four teaspoon salt
- half of cup (one hundred twenty five g) smooth or melted butter
- half to three/four cup (one hundred twenty to one hundred eighty ml) milk
- 1/four cup coarse semolina (non-compulsory)
1. in a blending bowl, mixture together the high-quality semolina, sugar, baking powder and salt. upload the butter, and mix simply until the mixture is sandy and the semolina grains have all been moistened. (i use my palms to combine this dough).
2. add half of cup milk and blend till a dough paperwork. it need to be quite moist, wet nearly, and without difficulty packed into a huge mound. add additional milk if important to achieve this consistency.
3. shape the dough into balls any size that you like – i lead them to approximately the scale of small plums – and go away the dough to rest a few minutes.*
4. preheat a griddle or frying pan over medium-low warmth. while the griddle is heating, roll the balls in the coarse semolina (this is elective for appearance and texture)and flatten each ball right into a disc about 1/four" thick, or a chunk thicker if you like.
5. prepare dinner the harcha over pretty low heat, approximately 5 to ten minutes on each aspect, till a faded to medium golden colour. turn handiest as soon as, and take a look at every now and then to make sure the harcha aren't coloring too speedy, as they want a while to cook all of the manner through.
6. serve right away with jam, cheese, or butter. or, dip the harcha in syrup made from melted butter and honey. (to make the syrup, heat equal quantities of the butter and honey till bubbly and hot.)
7. harcha can be reheated in a pan or in a 350°f (a hundred and eighty°c) oven for a few minutes. they save nicely inside the freezer.
* in place of shaping the dough into balls, you may reduce out rounds in case your select. go away the dough to rest for 10 mins, sprinkle your work floor with semolina, then press the dough flat right into a huge 1/four" thick disc. cut out rounds and proceed with cooking the harcha on a griddle.
provide harcha for tea time or breakfast; they are fine served warm with jam, cheese or syrup made from melted butter and honey.
for a gluten-free model, attempt cornmeal harcha.
what you'll need
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1/four teaspoon salt
- half of cup (one hundred twenty five g) smooth or melted butter
- half to three/four cup (one hundred twenty to one hundred eighty ml) milk
- 1/four cup coarse semolina (non-compulsory)
a way to make it
1. in a blending bowl, mixture together the high-quality semolina, sugar, baking powder and salt. upload the butter, and mix simply until the mixture is sandy and the semolina grains have all been moistened. (i use my palms to combine this dough).
2. add half of cup milk and blend till a dough paperwork. it need to be quite moist, wet nearly, and without difficulty packed into a huge mound. add additional milk if important to achieve this consistency.
3. shape the dough into balls any size that you like – i lead them to approximately the scale of small plums – and go away the dough to rest a few minutes.*
4. preheat a griddle or frying pan over medium-low warmth. while the griddle is heating, roll the balls in the coarse semolina (this is elective for appearance and texture)and flatten each ball right into a disc about 1/four" thick, or a chunk thicker if you like.
5. prepare dinner the harcha over pretty low heat, approximately 5 to ten minutes on each aspect, till a faded to medium golden colour. turn handiest as soon as, and take a look at every now and then to make sure the harcha aren't coloring too speedy, as they want a while to cook all of the manner through.
6. serve right away with jam, cheese, or butter. or, dip the harcha in syrup made from melted butter and honey. (to make the syrup, heat equal quantities of the butter and honey till bubbly and hot.)
7. harcha can be reheated in a pan or in a 350°f (a hundred and eighty°c) oven for a few minutes. they save nicely inside the freezer.
* in place of shaping the dough into balls, you may reduce out rounds in case your select. go away the dough to rest for 10 mins, sprinkle your work floor with semolina, then press the dough flat right into a huge 1/four" thick disc. cut out rounds and proceed with cooking the harcha on a griddle.
Comments
Post a Comment