L'Harsha (Berber Flatbread)
Author: Scripps Howard News Service/Adapted from "The Great Book of Couscous," by Copeland Marks
Ingredients
Yield: 3 10-inch loaves
Prep time: 25 minutes
Cooking time: 20 minutes per loaf
4 tablespoons butter
1 cup olive oil
2 pounds fine-ground semilina flour
1 teaspoon salt
4 eggs, beaten
1/2 cup water
Directions
Warm the butter and oil together. Add all the remaining ingredients and mix together, stirring vigorously. Knead the dough to 10 minutes.
Oil an 8- or 10-inch skillet lightly. Tkae 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 uite 1/2 inch thick. Fry over low heat for 10 minutes on each side, until light-brown. Serve at room temperature.
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