Photograph of the finished Harcha

Middle East · Bánh semolina áp chảo Harcha

Harcha

35 min Hands-on time + 20 min waiting
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Semolina flour Semolina flour 480 g
  • Photograph of Unsalted butter Unsalted butter 180 g
  • Photograph of Fresh milk Fresh milk 240 ml
  • Photograph of Sugar Sugar 48 g
  • Photograph of Baking powder Baking powder 12 g
  • Photograph of Salt Salt 12 g
  • Photograph of Honey Honey 100 g
  • Photograph of Fromage Blanc fresh cheese Fromage Blanc fresh cheese 160 g

Method

  1. 1 Mix the semolina with the softened butter using your fingertips for 5 minutes, until the mixture forms a moist, sandy crumb.
  2. 2 Squeeze the butter into the semolina for long enough for the bread to crumble; mixing too quickly will result in a dry, hard bread.
  3. 3 Add enough sugar, salt, baking powder, and milk to form a dough that can be shaped into a ball; do not knead it like bread dough.
  4. 4 Press the dough into a 1.5 cm thick disc, then roll it in dry semolina to create a rough surface.
  5. 5 Pan-fry for 6 minutes on each side until golden brown, serve hot with honey and fresh cheese.

With an appliance

  • Air fryer 35 min

    Replace step 5: Place the plate of semolina-coated flour into the air fryer at 175 degrees for 12 minutes, flipping at the 7th minute to brown both sides; do not spray oil as the butter has already been evenly mixed into the flour.

Start cooking