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
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.