(Semolina flat bread)
Type of Dish Bread
- 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
- 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!
Preparation Time is approxmiately 30 minutes.
Cooking Time is approxmiately 30 minutes.