Moroccan semolina pan-fried bread
Harcha (meaning “the rough one” in Arabic) is a Moroccan pan-fried bread made from semolina. Although it looks a bit like an English muffin, it's more like cornbread in texture and taste. Served for breakfast, lunch, or a snack, it is best served warm with jam, cheese, butter or honey. Harcha can be reheated in the pan, or frozen and reheated later.
Adapted from Cooking With Alia
1½ cups (250 grams) fine semolina (not durum flour)
2 tablespoons white granulated sugar
¾ teaspoon baking powder
¼ teaspoon salt
7 tablespoons (100 grams) butter
½ cup (100 ml) milk (or as needed)
Place the semolina in a bowl, add the sugar, the baking powder, and the salt. Mix well.
Melt the butter in the microwave or a saucepan.
Add the melted butter to the semolina mixture and blend together, initially with a spoon and then your hands until the mixture is sandy and the semolina grains have all been moistened.
Add enough milk to get a soft, smooth dough. Let the dough rest for 5 minutes.
Heat a medium non stick skillet. On a sheet of parchment paper, shape the dough into ¼ inch thick disks with your hands or using a circle cutter.
Reduce the heat to low and add the harcha to the skillet.
Cook for 5 minutes until the surface is golden brown.
Flip and cook another 5 minutes on the second side.
Notes: Optionally, mix 4 tablespoons butter melted with 2 tablespoons honey and brush the harcha with the butter/honey mixture.