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

Prep Time: 10

Cook Time: 15

Resting Time:: 5

Total Time: 30

Course: bread, breads, Breakfast

Cuisine: middle eastern, moroccan

Servings: Harcha

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!!

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.

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