Harcha

Ingredients

• 700 gfine semolina
• 3 tablespoonssugar
• 1 teaspoonsalt
• 2 sachetsbaking powder
• 200 gmelted butter
• 300 mlmilk

Instructions

1. 1

   Mix dry ingredients

   Put the semolina, sugar, salt and baking powder in the food processor bowl and mix them together.

2. 2

   Add the butter

   Pour in the melted butter and use the whisk attachment to mix until the semolina resembles crumbs.

3. 3

   Mix in milk

   Add the milk and mix for 1 minute using the K beater.

4. 4

   Rest the dough

   Leave the dough at room temperature for 15 minutes so the semolina can absorb the butter and milk.

5. 5

   Prepare the surface

   Sprinkle semolina over the work surface.

6. 6

   Shape the rounds

   Flatten the dough by hand, without using a rolling pin, then cut out circles with a cutter or a large glass.

7. 7

   Cook the harcha

   Heat a non-stick frying pan over medium heat. Cook each harcha for 3 to 4 minutes on each side.

8. 8

   Serve warm

   Serve the harcha hot or warm.

What is harcha?

Harcha is a Moroccan flatbread made with semolina, usually shaped into rounds and cooked on a pan rather than baked. This version uses butter, milk and baking powder for a rich dough that cooks up soft inside with a lightly browned exterior.

The dough is shaped by hand, so the rounds keep a pleasantly rustic feel. Serve them warm on their own or alongside breakfast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 535 calories, 12g protein, 69g carbs, 22g fat.

Semolina supplies most of the carbohydrates, while butter contributes much of the fat and saturated fat; the milk adds a little protein alongside the semolina. For a more balanced plate, serve a harcha with yoghurt and fruit, or add eggs and vegetables for a savoury meal.

The role of semolina

Fine semolina: its small grains give harcha its distinctive texture. A brief rest after adding the milk helps the grains absorb the liquid and butter before shaping.

Baking powder: it gives the rounds some lift as they cook. Mix it thoroughly with the dry ingredients so it is spread through the dough.

Building the dough

Melted butter: mixing it into the semolina first creates a crumb-like mixture, rather than adding it after the milk. This helps coat the grains evenly.

Milk: add it after the butter and mix for 1 minute with the K beater. The dough should be workable enough to flatten by hand after its rest.

Shaping without a rolling pin

By hand: flatten the rested dough gently on a surface dusted with semolina. Avoid pressing it so firmly that the rounds become dense.

Cutting: use a cutter or a large glass to make the circles. Gather and reshape any offcuts carefully so you can use the dough without overworking it.

Cooking and doneness

Steady heat: a non-stick pan over medium heat gives the rounds time to cook through while their surfaces turn golden. If they darken too quickly, lower the heat.

Timing: cook each harcha for 3 to 4 minutes per side. Look for a lightly browned surface and a set centre before taking it out of the pan.

How to serve harcha

Warm from the pan: harcha is served hot or warm in this recipe, when its butter-rich texture is at its best. Set the rounds out for breakfast or a snack.

On the side: pair them with tea, yoghurt, honey or a savoury spread, depending on how you like to eat them.

Recipe notes & tips

• Let the melted butter cool slightly before mixing it into the semolina.
• Give the dough the full 15-minute rest so the semolina can absorb the liquid.
• Dust the work surface with semolina to make shaping easier.
• Flatten the dough by hand rather than with a rolling pin, as directed.
• Keep the pan at medium heat and adjust it if the rounds brown too quickly.
• Serve the harcha warm for the best texture.

Variations

• Olive oil: replace some or all of the butter with olive oil for a different flavour.
• Honey topping: drizzle a little honey over the warm rounds when serving.
• Savoury side: serve with cheese or a savoury spread instead of a sweet topping.
• Yoghurt pairing: add plain yoghurt on the side for a cool contrast.
• Smaller rounds: cut the dough into smaller circles for snack-sized portions.

Common mistakes to avoid

• Skipping the rest: the semolina needs time to absorb the butter and milk; leave the dough for 15 minutes.
• Using a rolling pin: the method calls for hand-shaping; flatten the dough gently with your hands.
• Hot pan: the outside can brown before the centre cooks; use medium heat.
• Crowding the pan: the rounds are harder to turn when packed together; cook them in batches if needed.
• Overcooking: the harcha can become dry; check each side after 3 minutes.

How to store

Cool leftover harcha completely, then store it in an airtight container in the fridge for up to 3 days. Reheat in a dry frying pan over low heat until warm, turning once.

Frequently asked questions