Harcha (Semolina Pan Bread)
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 AminaIngredients
Scaled from 6 base servings — local only.
- 400 gcoarse semolina
- 100 gfine semolina
- 1 tspbaking powder
- 1 tspsalt
- 100 gunsalted butter
- 200 mlwhole milk
- 2 tspsugar
- 3 tbspvegetable oil
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.
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