Harcha (Semolina Pan Bread)

Name: Harcha (Semolina Pan Bread)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: Moroccan
Ingredients: 100 g fine semolina; 1 tsp salt; 100 g unsalted butter; 3 tbsp vegetable oil; 2 tsp sugar; 1 tsp baking powder; 400 g coarse semolina; 200 ml whole milk

Harcha is Morocco’s beloved “rough bread”—a crumbly, biscuit-like round made from coarse semolina bound with butter, milk, and baking powder. No yeast means it comes together quickly; the dough is patted into disks and pan-fried until the exterior is golden and slightly gritty while the inside stays moist. Wonderful split open with soft cheese, jam, or a drizzle of honey at breakfast.

Recipe byChef Amina

Prep 15 min
Cook 20 min
Serves 6

Bread Flatbread Baking Vegetarian Halal

Ingredients

Servings

Scaled from 6 base servings — local only.

100 gfine semolina
1 tspsalt
100 gunsalted butter
3 tbspvegetable oil
2 tspsugar
1 tspbaking powder
400 gcoarse semolina
200 mlwhole milk

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Instructions

Rub cold butter into semolas, baking powder, salt, and sugar until sandy.
Add milk gradually until a soft, pliable dough forms—do not overwork.
Divide into 6 balls; flatten each to about 1 cm thick and 12 cm wide.
Heat a little oil in a skillet over medium-low. Cook 4–5 minutes per side until deeply golden and cooked through.
Cool slightly on a rack. Serve warm with cheese, butter, or honey.