Moroccan semolina flatbreads (Harcha) from Christopher Kimball's Milk Street Magazine, May/Jun 2018 (page 27)

  • yogurt
  • semolina flour
  • store-cupboard ingredients

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on March 03, 2019

    The dough wasn't smooth and was too soft to gather into a ball. I added a bit more semolina, but it didn't really change, so I just spooned the portions onto the sheet pan. I was able to flatten them into rounds using wet hands. I missed the step to chill them for 5 minutes before cooking, but was able to lift them onto the pan anyway. I did not have fresh thyme for the honey butter, so I used rosemary instead. The harcha were quite tasty and you can split them like English muffins if you want, so the honey butter seeps into the bread more. A nice breakfast that comes together fairly quickly.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.