Harcha – Moroccan Semolina Bread – Pareve version

👨‍🍳 Method

For the Dough base

1. 1
   In a bowl, mix the semolina, yeast, salt and sugar.

   Bowl
2. 2
   Add the margarine and rub it in with your fingers until crumbs form.
3. 3
   Add the unsweetened soy milk and water. Knead about 5 minutes, into a soft dough.

   ⚙ KneadingBowlStand mixer
4. 4
   Let the dough rest for 30 minutes.
5. 5
   Divide the dough into 6 balls and press each ball into a flat round 10 mm thick.
6. 6
   Heat a heavy (cast iron is ideal) pan over medium heat, without oil.

   ⚙ Greased Flat PanStoveCast-iron pan
7. 7
   Cook each bread 5 minutes per side, until to a deep golden color. Serve hot.

   StoveFrying pan

   💡The pan must be scorching hot before the first bread goes in: that way it puffs up and gets charred spots instead of slowly drying out.