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Moroccan harcha

Moroccan Harcha (Semolina Flatbread)

Moroccan harcha is a golden, pan-cooked semolina flatbread with a crisp exterior and tender crumb—perfect with honey and butter for breakfast or tea time.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 25 minutes
Servings: 6 wedges
Course: Breakfast, Snack
Cuisine: Moroccan, North African
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Harcha Dough
  • 2 cups fine semolina not semolina flour; plus extra for coating
  • 1/4 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter melted
  • 3/4 cup milk room temperature (add gradually; you may need a splash more)

Equipment

  • Nonstick skillet or cast-iron pan
  • Mixing bowl
  • Measuring cups and spoons
  • Spatula

Method
 

  1. In a large bowl, whisk together the fine semolina, sugar, baking powder, and salt.
  2. Add the melted butter and rub it into the semolina mixture with your fingertips until it looks like damp sand.
  3. Pour in the milk gradually, mixing gently just until a soft, cohesive dough forms. Do not knead.
  4. Rest the dough for 5 minutes so the semolina can hydrate.
  5. Shape the dough into a 1-inch-thick disc (or divide into smaller rounds). Coat both sides lightly with extra semolina.
  6. Heat a nonstick skillet over low heat. Cook for 6–8 minutes per side, flipping carefully, until deep golden and cooked through.
  7. Transfer to a rack, cool slightly, then slice into wedges. Serve warm with honey and butter.

Notes

For best texture, use fine semolina and cook over low heat so the inside cooks through before the crust browns. Serve warm with honey and butter, jam, or amlou.