Harcha — Print Recipe — The Culinary Codex

A rustic Moroccan semolina flatbread cooked on a griddle until golden with a crispy exterior and soft interior, commonly served for breakfast with butter and honey.

Ingredients

2 cups fine semolina
1/2 cup all-purpose flour
1/4 cup sugar
1 tsp baking powder
1/2 tsp salt
3 tbsp softened butter
1/2 cup warm milk
1/4 cup vegetable oil
Additional semolina for coating

Instructions

1 Mix the semolina, flour, sugar, baking powder, and salt in a bowl, then rub in the softened butter with your fingertips until the mixture resembles coarse breadcrumbs.
2 Gradually add warm milk while mixing, kneading lightly until a soft dough forms that holds together without being sticky.
3 Divide the dough into 6 equal balls, flatten each into a disc about 1cm thick, and coat both sides generously with dry semolina.
4 Cook the discs on a dry griddle or non-stick pan over medium heat for about 5 minutes per side until golden brown and cooked through, then serve warm with butter and honey.

Did You Know?

Harcha is the Moroccan answer to the English muffin and gets its distinctive gritty texture from semolina, which was first introduced to North Africa through ancient Mediterranean trade routes.