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What’s the secret to making fluffy Moroccan semolina bread (harcha)?

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I’ve tried making harcha, but it always turns out dense. Any tips for achieving that light, fluffy texture?

4 Answers
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Use fine semolina and mix the dough gently to avoid overworking it, which can make it dense.

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Add a splash of warm milk or water to the dough for extra moisture.

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Cook harcha on a low flame to allow it to rise slowly and cook evenly without drying out.

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Sprinkle the pan lightly with semolina before cooking to create a crispy, golden crust.

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