L'harsha

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: 40 mins
• Serves: 12
• Yields: 3 10 inch loaves

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.