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Moroccan semolina pan-fried bread

Harcha (meaning “the rough one” in Arabic) is a Moroccan pan-fried bread made from semolina. Although it looks a bit like an English muffin, it's more like cornbread in texture and taste. Served for breakfast, lunch, or a snack, it is best served warm with jam, cheese, butter or honey. Harcha can be reheated in the pan, or frozen and reheated later.
Adapted from Cooking With Alia


  • 1½ cups (250 grams) fine semolina (not durum flour)

  • 2 tablespoons white granulated sugar

  • ¾ teaspoon baking powder

  • ¼ teaspoon salt

  • 7 tablespoons (100 grams) butter

  • ½ cup (100 ml) milk (or as needed)


  1. Place the semolina in a bowl, add the sugar, the baking powder, and the salt. Mix well.

  2. Melt the butter in the microwave or a saucepan.

  3. Add the melted butter to the semolina mixture and blend together, initially with a spoon and then your hands until the mixture is sandy and the semolina grains have all been moistened.

  4. Add enough milk to get a soft, smooth dough. Let the dough rest for 5 minutes.

  5. Heat a medium non stick skillet.  On a sheet of parchment paper, shape the dough into ¼ inch thick disks with your hands or using a circle cutter.

  6. Reduce the heat to low and add the harcha to the skillet.

  7. Cook for 5 minutes until the surface is golden brown.

  8. Flip and cook another 5 minutes on the second side.

Notes:  Optionally, mix 4 tablespoons butter melted with 2 tablespoons honey and brush the harcha with the butter/honey mixture.

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