Harcha Semolina Skillet Bread
A quick Moroccan skillet bread with a golden, slightly gritty crust and a tender, buttery crumb made almost entirely from semolina. Rich and satisfying, it pairs perfectly with jam, honey, or soft cheese.
Ingredients
- 2 cups coarse semolina
- 2 tsp baking powder
- 1/2 tsp fine salt
- 2 tbsp granulated sugar
- 6 tbsp unsalted butter, melted
- 1/2 cup whole milk
- 1/4 cup coarse semolina (for coating)
Instructions
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1
In a large bowl, combine 2 cups coarse semolina, 2 tsp baking powder, 1/2 tsp fine salt, and 2 tbsp granulated sugar. Stir well.
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2
Pour in 6 tbsp melted unsalted butter and rub it into the dry ingredients until the mixture resembles damp sand.
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3
Add 1/2 cup whole milk and mix until a soft, cohesive dough forms. If the dough is too dry, add milk one teaspoon at a time. Do not overwork the dough.
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4
Scatter 1/4 cup coarse semolina (for coating) on a clean surface. Pat the dough into a circle about 3/4 inch thick. Sprinkle more coating semolina on top and press gently so it adheres.
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5
Heat a wide skillet or cast-iron pan over medium-low heat. No oil is needed.
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6
Carefully transfer the dough round to the dry skillet. Cook for 8 to 10 minutes until the bottom is deep golden. Flip carefully using a wide spatula and cook the other side for another 8 to 10 minutes.
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7
The bread is done when both sides are golden and a toothpick inserted in the center comes out clean. Cut into wedges and serve warm with honey, jam, or butter.