Harcha (حرشة) — Moroccan Semolina Griddle Bread

• 300 gfine semolina (plus 20 g for coating)
• 60 gall-purpose flour (helps bind and soften the crumb)
• 8 gbaking powder (about 2 tsp)
• 12 ggranulated sugar (about 1 tbsp)
• 4 gsalt (about 3/4 tsp)
• 85 gunsalted butter (melted and cooled to warm)
• 180 mlmilk (warm, about 40°C)
• 5 mlneutral oil (for lightly greasing the pan)

Instructions

1. 1

   In a wide bowl, whisk together the fine semolina, flour, baking powder, sugar, and salt until evenly combined. Add the melted butter and rub it in with your fingertips for 2 minutes, until the mixture looks like damp sand and holds a loose clump when squeezed.

2. 2

   Pour in the warm milk gradually while mixing with your hand or a spoon, just until a soft dough forms and no dry pockets remain. Do not knead; instead, press and fold the dough for about 20 seconds to bring it together while keeping the crumb tender.

3. 3

   Cover the bowl and let the dough rest for 10 minutes so the semolina hydrates and firms up. During this rest, set out 20 g fine semolina on a plate for coating and place a skillet or griddle over low heat to preheat gently.

4. 4

   Turn the dough onto the semolina-coated plate and pat it into a round about 18 cm wide and 1.5 cm thick. Coat both sides lightly with semolina, then cut into 6 equal wedges, or use a cutter to make 6 rounds for a more uniform look.

5. 5

   Lightly grease the warm pan with the neutral oil, then place the harcha pieces in a single layer with space between them. Cook on low heat for 6–8 minutes per side, turning once, until deeply golden with a crisp crust; keep the heat low so the center cooks through without scorching.

6. 6

   Transfer the cooked harcha to a rack and rest for 5 minutes to set the crumb and preserve the crust. Serve warm with 30 g honey per serving or 20 g jam per serving for a classic Moroccan tea-time presentation.