Harcha Semolina Skillet Bread

Name: Harcha Semolina Skillet Bread
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: North African
Ingredients: 2 cups coarse semolina; 2 tsp baking powder; 1/2 tsp fine salt; 2 tbsp granulated sugar; 6 tbsp unsalted butter, melted; 1/2 cup whole milk; 1/4 cup coarse semolina (for coating)

A quick Moroccan skillet bread with a golden, slightly gritty crust and a tender, buttery crumb made almost entirely from semolina. Rich and satisfying, it pairs perfectly with jam, honey, or soft cheese.

45 minEasyServes 4360 cal/serving

North AfricanBreakfastStovetopVegetarianHalal-friendlyEgg-FreeLow-SodiumPork-FreeAlcohol-FreeNightshade-Free

Ingredients

2 cups coarse semolina
2 tsp baking powder
1/2 tsp fine salt
2 tbsp granulated sugar
6 tbsp unsalted butter, melted
1/2 cup whole milk
1/4 cup coarse semolina (for coating)

Instructions

1

In a large bowl, combine 2 cups coarse semolina, 2 tsp baking powder, 1/2 tsp fine salt, and 2 tbsp granulated sugar. Stir well.
2

Pour in 6 tbsp melted unsalted butter and rub it into the dry ingredients until the mixture resembles damp sand.
3

Add 1/2 cup whole milk and mix until a soft, cohesive dough forms. If the dough is too dry, add milk one teaspoon at a time. Do not overwork the dough.
4

Scatter 1/4 cup coarse semolina (for coating) on a clean surface. Pat the dough into a circle about 3/4 inch thick. Sprinkle more coating semolina on top and press gently so it adheres.
5

Heat a wide skillet or cast-iron pan over medium-low heat. No oil is needed.
6

Carefully transfer the dough round to the dry skillet. Cook for 8 to 10 minutes until the bottom is deep golden. Flip carefully using a wide spatula and cook the other side for another 8 to 10 minutes.
7

The bread is done when both sides are golden and a toothpick inserted in the center comes out clean. Cut into wedges and serve warm with honey, jam, or butter.

Questions

Can I make Harcha Semolina Skillet Bread dairy-free?

Yes. The dairy in this entry is 6 tbsp unsalted butter, melted, 1/2 cup whole milk. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the milk for unsweetened oat or soy milk. The richness shifts slightly, but the method does not change.

Can I make Harcha Semolina Skillet Bread gluten-free?

Yes. The gluten in this entry is 2 cups coarse semolina, 1/4 cup coarse semolina (for coating). Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Harcha Semolina Skillet Bread keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Harcha Semolina Skillet Bread?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Almond Milk and Orange Blossom Sharbat drink
Harissa Roasted Carrots with Yogurt side
Cinnamon Brown Sugar Shaken Espresso drink

Cook this free in the app

Textual Chef is 4,512 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.