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Harcha

A traditional Moroccan semolina flatbread with a golden, crispy crust and a tender, crumbly interior. Pan-fried on a griddle, it is often served warm with butter, honey, or jam.

30 minEasyServes 4290 cal/serving

MoroccanBreakfastStovetopVegetarianHalal-friendlyKosher-styleGluten-FreeNut-FreeEgg-FreeSoy-FreeShellfish-FreeSesame-FreeLow-SodiumPork-FreeAlcohol-FreeNightshade-Free

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Ingredients

  • 2 cups fine semolina
  • 1 tbsp granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 4 tbsp unsalted butter, melted
  • 1/2 cup whole milk, warmed
  • 2 tsp vegetable oil

Instructions

  1. 1

    In a large bowl, whisk together 2 cups fine semolina, 1 tbsp granulated sugar, 1 tsp baking powder, and 1/2 tsp salt.

  2. 2

    Pour in 4 tbsp melted unsalted butter and rub it into the dry mixture with your fingertips until sandy.

  3. 3

    Add 1/2 cup warmed whole milk and mix gently until a soft dough forms, then let it rest for 5 minutes.

  4. 4

    Divide dough into four portions, shape into flat disks, and heat 2 tsp vegetable oil in a skillet over medium-low heat.

  5. 5

    Cook disks for 5-6 minutes per side until golden brown and set.

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Questions

What is Harcha?

A traditional Moroccan semolina flatbread with a golden, crispy crust and a tender, crumbly interior. Pan-fried on a griddle, it is often served warm with butter, honey, or jam. This reference files it under Moroccan breakfast: made on the stovetop, rated easy and about 30 minutes start to finish.

How do I know when Harcha is done?

Go by the cues in the method rather than the clock. Step 3: cook until a soft dough forms. Step 5: cook until golden brown and set.

What can I use instead of baking powder in Harcha?

The entry for Harcha calls for 1 tsp baking powder. In its place: For each teaspoon, use a quarter teaspoon of baking soda plus half a teaspoon of cream of tartar.

Can I make Harcha dairy-free?

Yes. The dairy in Harcha is 4 tbsp unsalted butter, melted, 1/2 cup whole milk, warmed. 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.

How do I store and reheat Harcha?

Refrigerate what is left of Harcha within two hours and eat it 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.

Serve it with

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