79 – Harcha – Moroccan Semolina Bread
2 cups of semolina
1 cup of water
1/2 cup of canola oil
1/2 tablespoons of baking powder
1 teaspoon of sugar
½ teaspoon of salt
Mix all the dry ingredients together: semolina, baking powder, sugar, and salt.
Gradually add the oil to the dry mixture as you are working the semolina with your hands.
Step by step add the water the mixture until you get a paste. The amount of water may vary depending on the absorption quality for your semolina.
Form a ball with the dough and sprinkle it with extra semolina.
Sprinkle some semolina on a war pan and transfer the dough to the pan.
Flatten the dough to get a disk.
Cook the harcha on the first side for 10 minutes, then use a plate to flip it and transfer it back to the pan to cook it on the other side. Keep flipping the harcha until it is fully cooked and becomes golden brown.