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Morocco · Food

Harcha (Moroccan Semolina Bread)

45 min
710 kcal
4 servings

By eatmundo · August 3, 2026

Harcha (Moroccan Semolina Bread)🇲🇦AI-generated image

Same ingredients, elsewhere in the world

4 matches

Dishes from other countries' kitchens, made from the same core ingredients as Harcha (Moroccan Semolina Bread). The percentage is the share of ingredients the two recipes have in common.

Same technique: Flatbread & pastry44 recipes from 13 countriesSee all 4 matches

A dense, crumbly, and buttery Moroccan flatbread made primarily from semolina. It is a breakfast staple, best enjoyed warm, split open, and drizzled with honey.

According to eatmundo's ingredient comparison, the closest dish to Harcha from another cuisine is Gyeranppang (South Korea): the two share 55% of their ingredients.

Ingredients

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Adapt this recipe:
4 servings

How to Make It

  • 1

    In a large bowl, mix 500g semolina, 10g baking powder, 1 tsp salt and 1 tsp sugar.

  • 2

    Rub 125g melted butter into the semolina until every grain is coated and the texture resembles coarse sand.

  • 3

    Slowly add 250ml lukewarm water to the semolina mixture.

  • 4

    Gently combine everything until a soft dough forms; do not overwork the dough.

  • 5

    Let the dough rest covered for 15 minutes to allow the semolina to absorb the moisture.

  • 6

    Shape the dough into small rounds, about 10cm wide and 1cm thick.

  • 7

    Place on a hot, ungreased griddle over medium-low heat.

  • 8

    Cook for 5-7 minutes per side until the edges turn golden and the center is cooked through. Split while hot and drizzle with the 2 tbsp honey to serve.

Frequently Asked Questions

What is Harcha?

Harcha is a Moroccan semolina bread prepared with semolina, butter, and baking powder. It is typically served as a breakfast or tea-time snack, often accompanied by honey, butter, or cheese.

Is Harcha supposed to be crumbly?

Yes, unlike traditional bread, it has a distinct crumbly, cake-like texture due to the high semolina content.

Can I use cornmeal?

No, cornmeal will not yield the correct traditional flavor or texture profile.

Is the dough supposed to be sticky?

Yes, a slightly tacky dough ensures the bread stays soft rather than dense and dry.

How should I serve it?

Split it while hot and serve with butter and honey for the classic Moroccan breakfast experience.

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