🇲🇦 Morocco · Food
Harcha (Moroccan Semolina Bread)
By eatmundo · August 3, 2026
🇲🇦 MAA dense, crumbly, and buttery Moroccan flatbread made primarily from semolina. It is a breakfast staple, best enjoyed warm, split open, and drizzled with honey.
Ingredients
check them off as you prepareHow to Make It
- 1
In a large bowl, mix 500g semolina, 1 tsp salt, and 1 tsp sugar.
- 2
Rub 30g melted butter into the semolina until the texture resembles coarse sand.
- 3
Dissolve 10g yeast in 350ml lukewarm water and slowly add it 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, lightly greased griddle over medium-low heat.
- 8
Cook for 5-7 minutes per side until the edges turn golden and the center is cooked through.
Frequently Asked Questions
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.
