Harcha Semolina Skillet Bread

Name: Harcha Semolina Skillet Bread
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: North African
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)

45 minEasyServes 4360 cal/serving

North AfricanBreakfastStovetopVegetarianHalal-friendlyEgg-FreeLow-SodiumPork-FreeAlcohol-FreeNightshade-Free

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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

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.
2

Pour in 6 tbsp melted unsalted butter and rub it into the dry ingredients until the mixture resembles damp sand.
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.
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.
5

Heat a wide skillet or cast-iron pan over medium-low heat. No oil is needed.
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.
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.

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Questions

What is 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. This reference files it under North African breakfast: made on the stovetop, rated easy and about 45 minutes start to finish.

What should Harcha Semolina Skillet Bread look like when it is ready?

Go by the cues in the method rather than the clock. Step 3: cook until a soft, cohesive dough forms. Step 6: cook until the bottom is deep golden.

What can I use instead of baking powder in Harcha Semolina Skillet Bread?

The entry for Harcha Semolina Skillet Bread calls for 2 tsp baking powder. In its place: For each teaspoon, use a quarter teaspoon of baking soda plus half a teaspoon of cream of tartar.

Can I make Harcha Semolina Skillet Bread dairy-free?

Yes. The dairy in Harcha Semolina Skillet Bread is 6 tbsp unsalted butter, melted, 1/2 cup whole milk. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the milk for unsweetened oat or soy milk. The richness shifts slightly, but the method does not change.

Is Harcha Semolina Skillet Bread vegan?

No, though it is vegetarian. What keeps it from vegan is 6 tbsp unsalted butter, melted and 1/2 cup whole milk. For fully plant-based entries, see the vegan breakfast collection.

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