If you love English muffins, then you will love these Moroccan Harcha. These crumbly semolina flatbreads are traditionally made for breakfast in the Middle East and served with cheese. I love Middle Eastern food because they are packed with flavor and deliciousness. I love making these Zaatar spiced khobez and this hearty Lebanese eggplant moussaka. These Moroccan pan fried semolina bread are easy to make and take less than 30 minutes to put together. They are crispy on the outside, buttery and soft in the center. Harcha are quite tender straight off the pan. But they firm up as they cool. Slice it in half once they have firmed up. Then slather with cheese or jam or your favorite fillings. Other ingredients you need are:

unsalted butterbaking powdermilksalt, sugar

Instructions

Recipe to make Moroccan semolina flatbread is easy and fun. Perfect breakfast to make with the kids. In a medium size mixing bowl, combine semolina flour, baking powder, sugar and salt. Stir in the melted butter and mix until combined. Add 1 tablespoon milk at a time; mix and knead to form a soft dough. Cover and set aside for 5 minutes. Divide the dough into 8 equal pieces. Form a ball and flatten it to ¼" thick disc. Use a 2"~2½" cookie cutter to cut the dough to get even shaped bread. You can use the scraps to make more harcha. Heat a nonstick skillet on medium-high heat, place the dough discs on the pan and lower the heat. Cook till the bottom of the harcha is golden brown. Flip and cook on the second side until completely cooked through. Remove from the pan and repeat with the remaining harcha. Let the harcha cool for at least 10 minutes. Use a sharp knife to cut the bread in half crosswise – spread with your favorite filling and Enjoy!!

Tips

You can make vegan Moroccan harcha by using vegan butter and non-dairy milk.Do not try to slice Harcha when they are still hot. They are crumbly and tender, but firm up quite a bit as they sit. Wait for about 10 minutes to slice them in half.Moroccan flat bread taste the best on the day they are made. Store any leftovers in an airtight container for 1 day. Warm them briefly in the microwave before serving.You can make these flatbreads thinner and serve them as is without slicing. In that case, divide the dough into 12 pieces and cook them about 2 minutes per side.

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