Two years ago, I visited Marrakech where for breakfast at Café Des Epices, we were served harcha - a pan fried, semolina based bread. I obsessed over it because it was just so delicious, and recreated it as soon as I got back to the UK. Served along with other traditional breads, we were also presented with local honey and an almond butter and argan oil spread called amlou.
Ridiculously quick and easy to put together, these are a lovely treat served with honey and a nut butter of your choice. As an added bonus, these are also vegan (as long as your toppings are too)!
The below recipe will make around 10 rounds.
Ingredients
400gr fine semolina
2tbsp white sugar
1 tsp baking powder
1/2 tspn salt
1/2 cup vegetable oil
1/2 cup almond milk (or milk substitution of choice)
Method
1. Place the dry ingredients in a large bowl and mix to combine. Add the wet ingredients and start mixing gently. The mixture will not form a dough but will start to resemble breadcrumbs.
2. Keep mixing until all the ingredients are well incorporated, and until the mixture holds its shape when you press a small amount into the palm of your hands.
3. Place the mixture on a large piece of baking paper and press the dough together. Set another piece of baking paper on top and roll out until around 1/4 - 1/2 an inch thick. Do not skip the baking paper step as otherwise it will be impossible to roll out and get the rounds off your counter.
4. Using a 3 inch cutter, cut out rounds. Get the scraps of dough back together again and cut out more rounds - repeat until you're out of dough.
5. Place a pan on high heat and drizzle the pan with oil. Wipe off any excess oil. Fry each round on each side for around 3-5 minutes, or until golden.
6. Serve warm with honey and nut butter!
Recreating this recipe? Tag me on instagram @juliawgr!
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