Back to UseMorocco
Recipebread Vegetarian

Moroccan Harcha Semolina Pan-fried Flatbread

Harcha (or harsha) is a Moroccan pan-fried bread made from semolina. Although it looks a bit like an English muffin, it's more like cornbread in texture and taste. Recipes for harcha vary from family to family. Offer harcha for tea time or breakfast; they're best served warm with jam, cheese, or syrup made from melted butter and honey. For a step-by-step tutorial, see how to make harcha.

complex7 ingredients7 preparation steps
Map Nearby

Ingredients

  • 2 cups (350 grams) fine semolina (not durum flour)
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (125 grams) soft or melted unsalted butter
  • 1/2 to 3/4 cup (120 to 180 milliliters) milk
  • 1/4 cup coarse semolina, optional

Preparation

  1. 1Steps to Make It
  2. 2In a large bowl, blend together the fine semolina, sugar, baking powder, and salt. Add the butter, and blend with your hands or a wooden spoon just until the mixture is the consistency of sand and the semolina grains have all been moistened.
  3. 3Add 1/2 cup milk and mix until dough forms. It should be quite moist, wet almost, and easily packed into a large mound. Add additionalmilkif necessary to achieve this consistency.
  4. 4Shape the dough into balls any size that you like and leave the dough to rest a few minutes.
  5. 5Preheat a griddle or large skillet over medium-low heat. While the griddle is heating, roll the balls in the coarse semolina, if using, and flatten each ball into a disc about 1/4-inch thick, or a bit thicker if you like.
  6. 6Cook theharchaover fairly low heat, about 5 to 10 minutes on each side, until they turn a pale to medium golden color. Flip only once, and check occasionally to be sure theharchaaren't coloring too quickly, as they need some time to cook all the way through.
  7. 7Serve immediately withjam, cheese, or butter.