Moroccan Semolina Flatbreads (Harcha) | Christopher Kimball’s Milk Street | Recipes, TV and Cooking
Made with semolina, these thick flatbreads have a texture between cornbread and an English muffin, getting flavor from butter and yogurt mixed into the dough.
Ingredients
- 256 grams (1½ cups) semolina flour, divided
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 2 teaspoons white sugar
- 1 ½ teaspoons kosher salt
- ¾ cup boiling water
- 4 tablespoons (½ stick) salted butter, cut into 8 pieces and chilled
- ¼ cup whole-milk plain yogurt
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