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.
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.
Ingredients
Moroccan Harcha needs only 5 ingredients. The main ingredient is Semolina flour. You can use fine sooji available in Indian groceries.
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.
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.
Flip and cook on the second side until completely cooked through. 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!!
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
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Moroccan 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.
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.
Srivalli
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!
Vaishali
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 .
Jayashree
This is something new to me. The bread looks so good and you make it sound easy to make.
Jyoti Babel
Looks simple but delicious. Reminds me of scones. Will love to have them for breakfast
Priya Suresh
Moroccan harcha makes an excellent breakfast and those cute looking harcha makes me drool. Well done Pavani.
Harini
Our very own Minapa rotte’s cousin, looks like. Very buttry as you mentioned. But the result sounds amazing.
Nisha Ramesh
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.
Chef Mireille
I made these same – and they were so delicious – yours looks great with the Pb&J
Sapana
Wow those flatbreads looks like traditional English Biscuits. Love the beautiful presentation.
Vijay Kuchibhotla
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.
cookshideout
Hi Vijay, thank you so much for your comment. Hope you like the recipe.
Archana
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.
Youssef Chaqchaq
As a Moroccan, that is my ritual to eat harsha on breakfast every sunday