Harcha (Moroccan Semolina Griddle Bread)
Inspired by techniques from Serious Eats.
Buttery semolina dough leavened with baking powder, shaped into discs and slowly griddled.
Always check the labels of the products you use.
Method
- 1
Mix. Stir the semolina, sugar, baking powder and salt together, then rub in the melted butter until every grain is coated.
- 2
Bind. Add the milk and mix to a soft, wet dough; rest 10 min until it firms enough to shape.
- 3
Shape. Roll into 8 balls, flatten each to a 1 cm disc and press both sides into the coarse semolina.
- 4
Cook. Cook in the dry pan over medium-low heat 5-6 min each side until golden and cooked through.
- 5
Serve. Warm, split and filled with butter and honey.
Storage
Keep wrapped at room temperature for 1 day; warm in a dry pan.
Free sugars
8 g per serving
16 % of the 50 g daily maximum · 32 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large bowl
- plate
- large heavy frying pan or griddle
- fish slice
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 277 kcal |
| Protein | 5.9 g |
| Carbohydrate | 38.4 g |
| of which sugars | 9.1 g |
| of which free sugars | 8 g |
| Fat | 11.3 g |
| of which saturates | 6.9 g |
| Fibre | 1.6 g |
| Salt | 0.59 g |
Protein per 100 kcal
2.1 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
