🇲🇦 Morocco · Food
Harcha (Semolina Flatbread)
By eatmundo · August 3, 2026
🇲🇦 MAHarcha is a beloved Moroccan semolina flatbread with a golden, crispy crust and a tender, buttery interior. It is typically enjoyed for breakfast with honey, butter, or cheese alongside a glass of hot mint tea.
Ingredients
check them off as you prepareHow to Make It
- 1
In a large mixing bowl, combine 500g of fine semolina, 1 teaspoon of salt, 1 tablespoon of sugar, and 2 teaspoons of baking powder.
- 2
Drizzle 60ml of olive oil over the dry ingredients and rub it with your fingertips until the mixture resembles wet sand.
- 3
Gradually add 200ml of water while mixing gently until you have a soft, slightly sticky dough; do not overwork it.
- 4
Let the dough rest for 15 minutes, allowing the semolina to absorb the moisture.
- 5
Dust your work surface with extra semolina and shape the dough into a large round disc, about 2cm thick.
- 6
Place a heavy pan over medium-low heat and lightly grease it with a drop of oil.
- 7
Cook the harcha for 8-10 minutes on each side until it develops a beautiful golden-brown crust.
- 8
Transfer to a plate and serve immediately while warm, ideally with honey and fresh butter.
Frequently Asked Questions
Can I make these mini-sized?+
Yes, use a cookie cutter to stamp out smaller rounds and cook them the same way in the pan.
How do I prevent the harcha from cracking?+
The secret is to not over-knead the dough; just mix it enough to combine the ingredients so the semolina remains crumbly.
Can I store the dough in the fridge?+
It is best to cook it fresh, but you can keep the raw dough in the fridge for up to two hours before cooking.
What if the middle is not cooked through?+
Cook on lower heat for a longer period if the crust is browning too quickly while the center remains raw.
