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.
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Ingredients
- 256 grams (1½ cups) semolina flour, divided
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
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