Ingredients
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4
-
1
-
2
-
1
-
4
-
1/2
-
-
-
-
-
-
-
-
-
Directions
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 , 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
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Steps
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1
Done
|
Warm the Butter and Oil Together. |
|
2
Done
|
Add All the Remaining Ingredients and Mix Together, Stirring Vigorously. |
|
3
Done
|
Knead the Dough For 5 to 10 Minutes. |
|
4
Done
|
Oil a 10-Inch Skillet Lightly With Vegetable Oil. |
|
5
Done
|
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
Done
|
Fry Over Low Heat For 10 Minutes on Each Side, Until Light-Brown. |
|
7
Done
|
Serve at Hot or at Room Temperature. |
