How to Make Harcha - Moroccan Semolina Pan-Fried Flatbread Recipe

  • 01 of 09

    What is Harcha?

    Harcha-3264-x-2176.jpg
    Moroccan Harcha. Photo © Christine Benlafquih

    Harcha (also spelled harsha) is a Moroccan pan-fried bread made from semolina, butter and milk. Although harcha looks a bit like an English muffin, it's thinner and more like cornbread in texture and taste. It's most often served for breakfast or at tea time.

    The following steps will show how to make harcha. Complete instructions are also available in the Harcha Recipe.

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  • 02 of 09

    Mix the Dry Ingredients

    Mix the semonlina, sugar, baking powder and salt. Photo © Christine Benlafquih

    Start by mixing the dry ingredients. In a mixing bowl, blend together:

    • 2 cups (250 g) fine semolina
    • 3 tablespoons sugar
    • 2 teaspoons baking powder
    • 1/4 teaspoon salt
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  • 03 of 09

    Blend in the Butter

    Blend in the butter to form a crumbly mixture. Photo © Christine Benlafquih

    Blend in 1/2 cup (125 g) soft or melted butter. Use your hands, a pastry cutter, or a spoon. Don't over mix; just make sure every grain of semolina is moistened. The mixture should now be moist and crumbly, similar in texture to the dough for a cookie crust or graham-cracker crust.

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  • 04 of 09

    Add the Milk

    Mix in the milk to form a dough. Photo © Christine Benlafquih

    Add 1/2 to 3/4 cup (120 to 180 ml) milk to the semolina mixture to make a soft, almost-wet dough that can be packed into a mound.

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  • 05 of 09

    Harcha Dough

    Moroccan Harcha Dough. Photo © Christine Benlafquih

    The harcha dough should now look like this.

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  • 06 of 09

    Shape the Dough Into Balls

    Shape the dough into balls. Photo © Christine Benlafquih

    Shape the doughs into balls, and leave them to rest for a few minutes.

    Make the balls any size that you like. The balls shown here are about 1 1/2 inches in diameter, which will yield small 3" harcha.

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  • 07 of 09

    Flatten the Dough

    Flatten the balls of dough into discs. Photo © Christine Benlafquih

    If desired, roll the balls in coarse semolina. (This is optional for appearance and texture).

    Flatten the balls into discs about 1/4" thick. Don't make them too thick, or the dough won't cook all the way through.

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  • 08 of 09

    Cook the Harcha Over Low Heat

    Cook the harcha over low to medium-low heat. Photo © Christine Benlafquih

    Heat a griddle or frying pan over medium-low heat for several minutes.

    Add the harcha to the pan, and cook for about 5 to 10 minutes on each side, turning only once, until a pale to medium golden color. Keep the heat low, and check occasionally to be sure the harcha aren't coloring too quickly, as they need some time to set and cook all the way through.

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  • 09 of 09

    Serve Harcha Warm

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    Serve harcha warm. Photo © Christine Benlafquih

    Harcha are best served warm with jam, cheese or honey. They can also be dipped in hot syrup made from equal portions of melted butter and honey.

    Harcha can be reheated stove top in a pan or in a 350°F (180°C) oven for a few minutes. They'll stay fresh at room temperature for a day, and store well in the freezer.

    Tea is a perfect accompaniment to harcha. Try these Moroccan tea recipes: