Moroccan aromatic harcha: Pan-baked semolina flatbread recipe. حرشة فاسية على حقها وطريقها
Автор: Souad'sMoroccanCorner
Загружено: 2024-09-10
Просмотров: 177
Описание:
Moroccan Harcha: pan baked semoline flatbread recipe
The ingredients:
2 cups fine semolina
1/2tsp salt
1tbp sugar
1/4tsp baking powder
60ml olive oil
60ml unsalted butter
7g vanilla sugar or drops
2 cups warm water
The recipe:
In a large bowl, blend together the fine semolina, sugar, baking powder, salt, and vanilla. Add melted butter with olive oil, and blend with your hands or a wooden spoon just until the mixture is the consistency of sand and the semolina grains have all been moistened.
Add 1 cup water and mix until dough forms. It should be quite moist, wet almost, and easily packed into a large mound. Add additional water if necessary to achieve this consistency.
Shape the dough into the ball any size that you like and leave the dough to rest 6 minutes. Semolina absorbs the moisture. It should be soft
Preheat a griddle or large skillet over medium-low heat. While the griddle is heating, roll the balls in the semolina and flatten into a disc about 1/4-inch thick, or a bit thicker if you like.
Cook the harcha over fairly low heat, about 5 to 10 minutes on each side, until they turn a pale to medium golden color. Flip only once, and check occasionally to be sure the harcha aren't coloring too quickly, as they need some time to cook all the way through.
Serve immediately with jam, cheese, or butter.
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