Moroccan Semolina Flatbreads (Harcha)
MAKES 8 SMALL FLATBREADS
They can skew either sweet (paired with jam or honey butter) or savory (paired with a beef stew). However they are served, harcha are best eaten warm, straight from the skillet, though they can be made a day in advance and reheated on a baking sheet in a warm oven. To create more surface area for buttering, split the rounds into two.
The soaked semolina should not stand for longer than 10 minutes, otherwise the mixture will not be hot enough to melt the butter.
1½ cups ( 256 grams) semolina flour, divided
½ teaspoon baking powder
¼ teaspoon baking soda
2 teaspoons white sugar
1½ teaspoons kosher salt
4 tablespoons (½ stick) salted butter, cut into 8 pieces and chilled
¼ cup whole-milk, plain yogurt
In a small bowl, whisk ¼ cup (43 grams) of the semolina with the baking powder and baking soda. Set aside. In a large bowl, whisk together the remaining 1¼ cups (213 grams) semolina, the sugar, and the salt. Add ¾ cup boiling water and mix with a fork until evenly moistened. Let stand for 10 minutes. Meanwhile, line a baking sheet with kitchen parchment and mist with cooking spray.
To the moistened semolina, add the butter and mix with the fork until smooth. Add the yogurt and stir until combined, then stir in the baking powder-semolina mixture. Gather the dough into a smooth mass in the bowl.
Pinch off about 1 tablespoon of the dough and set aside to test the skillet’s heat before cooking. Divide the remaining dough into 8 portions and space them evenly on the prepared baking sheet. Using your hand, gently flatten each into a round about 3½ inches in diameter and ¼-inch thick. Refrigerate uncovered to slightly firm, about 5 minutes.
Meanwhile, warm a 12inch nonstick skillet over medium heat for about 3 minutes. To test if the pan is sufficiently hot, add the reserved bit of dough; it should turn golden brown in about 1 minute. Remove and discard the test piece. Using your hands, transfer 4 dough rounds to the pan and cook until golden brown and slightly puffed, about 2 minutes. Flip and cook until golden brown on the second sides, about another 2 minutes. Transfer to a plate and cover with a kitchen towel. Repeat with the remaining 4 rounds.