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Delicious Hercha for breakfast!

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 Hercha is a semolina bread and has its origins in Morocco. I have been trying to make Hercha for long. And after a number of failed experiments I came across a perfect recipe  by Chef Sousou.  



Here is my version.


3 cups coarse semolina

½ cup flour

¼ cup oil

Handful of sugar

1 tbsp yeast

1 tbsp baking powder

1-1 ½ cups of water approximately

Pinch of salt

1 tsp sesame and cumin seeds

Hercha, semolina bread


Preheat oven to 180 C.

Mix in the ingredients, and knead gently to make soft dough.

Cover and let stand for 10 minutes.

Make into 4 balls. Roll generously into dry semolina and  shape into a bun.

Using a sharp knife; carefully make cross marks on top of each bun and transfer to a cookie sheet.

Bake until golden.

Makes 4 Hercha, 4 inches in diameter.

Serve warm with butter or jam.

Click here to follow the link to Chef Sousou’s website.


About spicerack

Full time granny, arts enthusiast, compulsive baker and a freelance writer! Practically a nomad, living out of my suitcase literally! Based in Kuwait, New Delhi, and San Diego!

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