L'harsha

Submitted by justcallmetoni

"During my recent visit to Morocco, I enjoyed this Berber flatbread on several occasions and even watched my host make a loaf for me on one occasion. Her version had no butter in it and more water and I wish I'd been more careful about writing down her process. This recipe comes from the web and is attributed to "The Great Book of Couscous" by Copeland Marks. I am making this untried recipe public in hopes that someone with better knowledge of the cuisine can offer feedback."

 

• Ready In: 40mins
• Ingredients: 6
• Yields: 3 10 inch loaves
• Serves: 12

ingredients

• 4 tablespoons butter
• 1 cup olive oil
• 2 lbs fine-ground semolina flour
• 1 teaspoon salt
• 4 eggs, beaten
• 1⁄2 cup water

directions

1. Warm the butter and oil together.
2. Add all the remaining ingredients and mix together, stirring vigorously.
3. Knead the dough for 5 to 10 minutes.
4. Oil a 10-inch skillet lightly with vegetable oil.
5. Take 1/3 of the dough and form in into a ball, then press the ball into the skillet with your fingers to shape a round, flat disc, not quite 1/2 inch thick.
6. Fry over low heat for 10 minutes on each side, until light-brown.
7. Serve at hot or at room temperature.

Reviews

[Nasseh]

I halved the recipe since I was only making it for a family of 4. I found the dough easier to work with by making smaller discs to cook. I did think the olive oil was a little much but that may be just my personal preference. Made for Photo Tag