We will need olive oil, sugar, baking powder, and salt
For a gluten-free version, replace wheat semolina with corn semolina and wheat flour with corn flour.
Step 1: Preparing the Batter
In a large bowl, combine all the dry ingredients
corn semolina, corn flour, sugar, baking powder, and a pinch of salt
Mix until well combined
Add the olive oil, and continue mixing.
Work the dry ingredients and olive oil between your hands until all ingredients are well coated
and the mixture has a sandy texture
Now add water little by little while mixing the ingredients
The goal is to get a batter that has a texture similar to porridge.
Let the batter rest for 20 minutes so that the water is absorbed
Step 2: Shaping the Harcha
Once the batter has rested, you will notice that there is less liquid
and you can easily shape a ball with the batter
Sprinkle a generous amount of corn flour on your table.
Place the batter on the corn flour, shape it into a circle with medium thickness
and sprinkle even more corn flour on top
Continue shaping the circle while adding more corn flour
until the batter is not sticky anymore
Now using a cup, cut circles within the dough to make individual small harcha breads
Another easy way to shape harcha breads, is to take a handful of batter
sprinkle all sides with corn flour, and shape the batter into a ball the size of a tennis ball
Flatten the ball between the palm of your hands while sprinkling more corn flour
until the ball does not feel wet or sticky anymore
Step 3: Cooking the Harcha
Heat a nonstick pan on medium heat
Use a flat ladle to gently move the dough circles from the table to the pan
Or place the handmade flat ball directly in the pan
Use the back of a spoon to smoothen the edges of the harcha breads
Cook the first side on medium heat for 5 minutes
then flip the harcha and continue cooking the second side for another 5 minutes
Flip another time if necessary and continue cooking both sides until they get a beautiful deep golden color
Serve warm with honey, goat cheese, or any filling of your choice
Hmmmm… soft and crumbly! Bon appetit!


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