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    Home » Breakfast » Western Breakfast » Moroccan Harcha

    How to make Harcha using Semolina flour

    Published: Feb 8, 2021 by Pavani · 13 Comments

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    Moroccan Harcha is a traditional flatbread made with semolina flour. They buttery, delicious and very easy to make. Split them in half and serve with cheese or jam for a delicious Middle Eastern breakfast.

    Hand holding a bitten Moroccan harcha filled with jam

    If you love English muffins, then you will love these Moroccan Harcha. These crumbly semolina flatbreads are traditionally made for breakfast in the Middle East and served with cheese.

    I love Middle Eastern food because they are packed with flavor and deliciousness. I love making these Zaatar spiced khobez and this hearty Lebanese eggplant moussaka.

    These Moroccan pan fried semolina bread are easy to make and take less than 30 minutes to put together. They are crispy on the outside, buttery and soft in the center.

    Harcha are quite tender straight off the pan. But they firm up as they cool. Slice it in half once they have firmed up. Then slather with cheese or jam or your favorite fillings.

    White plate with crispy semoliana flatbread with small bowls with jam and cheese

    Ingredients

    Moroccan Harcha needs only 5 ingredients. The main ingredient is Semolina flour. You can use fine sooji available in Indian groceries.

    Ingredients needed - details in recipe card

    Other ingredients you need are:

    • unsalted butter
    • baking powder
    • milk
    • salt, sugar

    Instructions

    Recipe to make Moroccan semolina flatbread is easy and fun. Perfect breakfast to make with the kids.

    In a medium size mixing bowl, combine semolina flour, baking powder, sugar and salt.

    Dry ingredients being added to a bowl

    Stir in the melted butter and mix until combined.

    Add 1 tablespoon milk at a time; mix and knead to form a soft dough. Cover and set aside for 5 minutes.

    Melted butter and milk added to dry ingredients to form a smooth dough

    Divide the dough into 8 equal pieces. Form a ball and flatten it to ¼" thick disc. Use a 2"~2½" cookie cutter to cut the dough to get even shaped bread. You can use the scraps to make more harcha.

    Dough divided into 6 pieces, formed into a disc and cut into circles

    Heat a nonstick skillet on medium-high heat, place the dough discs on the pan and lower the heat. Cook till the bottom of the harcha is golden brown.

    Flip and cook on the second side until completely cooked through. Remove from the pan and repeat with the remaining harcha.

    Harcha being cooked on a nonstick pan until golden and sliced into half

    Let the harcha cool for at least 10 minutes. Use a sharp knife to cut the bread in half crosswise -- spread with your favorite filling and Enjoy!!

    White plate with a stack of 3 harcha

    Tips

    • You can make vegan Moroccan harcha by using vegan butter and non-dairy milk.
    • Do not try to slice Harcha when they are still hot. They are crumbly and tender, but firm up quite a bit as they sit. Wait for about 10 minutes to slice them in half.
    • Moroccan flat bread taste the best on the day they are made. Store any leftovers in an airtight container for 1 day. Warm them briefly in the microwave before serving.
    • You can make these flatbreads thinner and serve them as is without slicing. In that case, divide the dough into 12 pieces and cook them about 2 minutes per side.

    More delicious Middle Eastern recipes to try

    • Turkish Sarma -- Stuffed Grape Leaves (Vegetarian recipe)
    • Tabbouleh, Hummus and Pita Platter
    • Lebanese Eggplant Moussaka Recipe
    • Namoura squares on a grey plate
      Lebanese Namoura Cake Recipe
    Moroccan Harcha

    I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

    White plate with 3 harcha

    Moroccan Harcha

    Harcha is a traditional semolina bread that is buttery and delicious. They are easy to make and are great with cheese or jam.
    Author: Pavani
    Print Pin Rate
    Prevent your screen from going dark
    Prep Time: 10 minutes mins
    Cook Time: 15 minutes mins
    Resting Time:: 5 minutes mins
    Total Time: 30 minutes mins
    Course: bread, breads, Breakfast
    Cuisine: middle eastern, moroccan
    Servings: 8 Harcha

    Ingredients

    For the Dough:

    • 1½ cups Semolina flour
    • ¾ teaspoon Baking powder
    • 2 tablespoons Sugar
    • ¼ teaspoon Salt
    • 5 tablespoons Unsalted Butter, melted
    • ¼ cup Milk (or as needed)

    Filling Ideas:

    • As needed Jelly
    • As needed Cheese
    • As needed Nutella, Peanut butter etc.
    Get Recipe Ingredients

    Instructions

    • In a medium size mixing bowl, combine semolina flour, baking powder, sugar and salt.
    • Stir in the melted butter and mix until combined.
    • Add 1 tablespoon milk at a time; mix and knead to form a soft dough. Cover and set aside for 5 minutes.
    • Divide the dough into 8 equal pieces. Form a ball and flatten it to ¼" thick disc. Use a 2"~2½" cookie cutter to cut the dough to get even shaped bread. You can use the scraps to make more harcha.
    • Heat a nonstick skillet on medium-high heat, place the dough discs on the pan and lower the heat. Cook till the bottom of the harcha is golden brown, about 2~3 minutes.
    • Flip and cook on the second side for another 1~2 minutes. Remove from the pan and repeat with the remaining harcha.
    • Let the harcha cool for at least 10 minutes. Use a sharp knife to cut the bread in half crosswise -- spread with your favorite filling and Enjoy!!

    Notes

    • You can make vegan Moroccan harcha by using vegan butter and non-dairy milk.
    • Do not try to slice Harcha when they are still hot. They are crumbly and tender, but firm up quite a bit as they sit. Wait for about 10 minutes to slice them in half.
    • Moroccan flatbread taste the best on the day they are made. Store any leftovers in an airtight container for 1 day. Warm them briefly in the microwave before serving.
    • You can make these flatbreads thinner and serve them as is without slicing. In that case, divide the dough into 12 pieces and cook them about 2 minutes per side.

    Nutrition

    Serving: 1Harcha | Calories: 192kcal | Carbohydrates: 26g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 117mg | Potassium: 71mg | Fiber: 1g | Sugar: 3g | Vitamin A: 226IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Reader Interactions

    Comments

    1. Srivalli

      December 05, 2017 at 4:44 am

      Wow wow Pavani, the pictures are making me want to grab those breads right off!..such a fantastic find and the recipe sounds so simple to make..very good one!

      Reply
    2. Vaishali

      December 06, 2017 at 12:06 am

      These buttery Moroccan breads are a treat by themselves , and you have made them perfectly . We all enjoyed these when I made a complete Moroccan spread .

      Reply
    3. Jayashree

      December 07, 2017 at 10:50 am

      This is something new to me. The bread looks so good and you make it sound easy to make.

      Reply
    4. Jyoti Babel

      December 07, 2017 at 12:22 pm

      Looks simple but delicious. Reminds me of scones. Will love to have them for breakfast

      Reply
    5. Priya Suresh

      December 07, 2017 at 3:35 pm

      Moroccan harcha makes an excellent breakfast and those cute looking harcha makes me drool. Well done Pavani.

      Reply
    6. Harini

      December 07, 2017 at 11:10 pm

      Our very own Minapa rotte's cousin, looks like. Very buttry as you mentioned. But the result sounds amazing.

      Reply
    7. Nisha Ramesh

      December 15, 2017 at 2:51 am

      As you say these are indeed versatile. Once in a while, a nice variation to our regular roti as well. I would love to have it with our gravies.

      Reply
    8. Chef Mireille

      January 18, 2018 at 4:47 pm

      I made these same - and they were so delicious - yours looks great with the Pb&J

      Reply
    9. Sapana

      January 20, 2018 at 12:07 pm

      Wow those flatbreads looks like traditional English Biscuits. Love the beautiful presentation.

      Reply
    10. Vijay Kuchibhotla

      February 12, 2021 at 2:05 am

      5 stars
      Thanks for sharing such a wonderful recipe. I always crave to try new dishes and one spot to go is your blog.
      You made my life easy by sharing this simple and delicious breakfast.

      Reply
      • cookshideout

        February 13, 2021 at 6:25 pm

        Hi Vijay, thank you so much for your comment. Hope you like the recipe.

        Reply
    11. Archana

      March 15, 2021 at 10:05 am

      5 stars
      Pavani these moroccan harcha sound so very delicious. I want to grab them off the screen. Sadly since that is not possible will make mine myself. Love them.

      Reply
    12. Youssef Chaqchaq

      March 25, 2021 at 2:20 pm

      5 stars
      As a Moroccan, that is my ritual to eat harsha on breakfast every sunday

      Reply

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