Moroccan · PANTRYHOP RECIPE
Harcha express with jam
25 minutes · 4 servings · vegetarian
A quicker home version of harcha, Morocco’s popular semolina pan bread.
Ingredients
Check you have the quantities below.
- 2 cups fine semolina
- 2 tsp baking powder
- 1/2 tsp salt
- 2 tbsp sugar
- 3/4 cup milk
- 3 tbsp melted butter
- to serve jam
Let’s make it
- Mix semolina, baking powder, salt, and sugar.
- Stir in milk and butter to make a soft dough, then rest 5 minutes.
- Shape into 8 small discs and cook in a dry skillet over medium-low heat for 4 minutes per side.
- Serve warm with jam.
- Store leftovers wrapped for 1 day.
Kids can press the dough into small rounds with clean hands.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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