Moroccan Harcha Harsha Semolina Pan Fried Flatbread Recipes

MOROCCAN SEMOLINA BREAD - KHOBZ DYAL SMIDA

Steps:

• Gather the ingredients.
• Prepare two baking sheets either by oiling the centers or by dusting the pans with coarse semolina.
• In a large bowl combine the fine semolina or durum flour, all-purpose flour, salt, and sugar in a bowl. Make a large well in the center of the flour mixture, and add the yeast.
• Add the oil and 1 1/2 cups warm water to the well, mixing to dissolve the yeast first, and then stirring the entire contents of the bowl to incorporate the water into the flour.
• Turn the dough out onto a floured surface and begin kneading the dough. If necessary, add flour or water in very small amounts to make the dough soft and pliable, but not sticky. Continue kneading for 5 to 10 minutes, or until the dough is very smooth and elastic.
• Divide the dough in half and shape each portion into a smooth circular mound. Roll the mounds in some coarse or fine semolina, pressing the grains gently into the surface of the dough.
• Place the dough on the prepared pans and cover with a towel. Allow the dough to rest for 10 minutes.
• After the dough has rested, use the palm of your hand to flatten the dough into large, flat rounds about 1/4" thick.
• Cover the loaves with a towel, and leave to rise about one hour or longer, until the dough springs back when pressed lightly with a finger.
• Pre heat an oven to 435 F/225 C. Poke the dough with a fork in several places to create steam vents. Bake the bread for about 20 minutes - rotate the pans about halfway through the baking time - or until the loaves are nicely colored and sound hollow when tapped.
• Transfer the bread to a rack or towel-lined basket to cool. Moroccan bread will keep only a day at room temperature, so plan to freeze leftovers. Thaw at room temperature, then reheat in the oven for just-baked freshness.

MOROCCAN HARCHA (HARSHA) - SEMOLINA PAN-FRIED FLATBREAD

Steps:

• In a mixing bowl, blend together the fine semolina flour, sugar, baking powder and salt. Add the butter, and blend well. (I use my hands to mix this dough).
• Add 1/2 cup milk and mix until a dough forms. It should be quite moist and easily packed into a large mound. Add an additional milk if necessary to achieve this consistency.
• 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.
• Preheat a griddle or frying pan over medium-low heat. While the griddle is heating, roll the balls in the coarse semolina (this is optional for appearance and texture) and flatten each ball into a disc about 1/4" thick.
• Cook the harcha over fairly low heat, about 7 to 10 minutes on each side, until a pale to medium golden color. 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.
• Serve immediately with jam, cheese, or butter. Or, dip the harcha in syrup made from melted butter and honey. (To make the syrup, heat equal portions of the butter and honey until bubbly and hot.).
• Harcha can be reheated in a pan or in a 350°F (180°C) oven for a few minutes. They store well in the freezer.