Harsha
(Semolina flat bread)
Moroccan
Type of Dish Bread

Ingredients
- 350 g (2 cups) semolina
- 40 g (3 Tbsp) sugar
- 8 g (2 tsp) baking powder
- 1 g (1/4 tsp) salt
- 125 g (1/2 cup) butter
- 180 ml (3/4 cup) milk
- 40 g (1/4 cup) coarse semolina
- 15 ml (1 Tbsp) vegetable oil
Preparation
- Combine the semolina, salt, sugar and baking powder.
- Melt the butter and add it to step 1. Mix well. It should have the consistency of sand.
- Add the milk, form into a ball, the dough should feel a little moist.. Add the oil and mix to form a smooth dough.
- Leave the dough to rest for about 5 minutes.
- Shape into 40g (1 1/2 oz) balls. Sprinkle a little of the coarse semolina onto the table, press the balls of dough onto the table with your hands to form nice circles about 1 cm (1/2 inch) thick.
- Preheat a large pan on medium heat. Add the harsha disks to the pan and cook on low heat for 5 minutes each side, careful not to burn them. Brown on each side.
- For harsha... Please note, there is no substitute for semolina, also don't make them too thin as they tend to get too dry and they may also crumble and break.
- Serve with honey and butter.
- I can highly recommend other variations of harsha... for example if you add some raisins to this dough raisin harsha are simply amazing. If you want a savoury version then just add some chopped black olives... olive harsha are very good too. Serve your harsha with Moroccan mint tea!
Further Information
Yield 8
Preparation Time is approxmiately 30 minutes.
Cooking Time is approxmiately 30 minutes.