Moroccan Harcha

Moroccan Harcha - Plattershare - Recipes, food stories and food lovers
HARCHA is quite a rich Moroccan pan-fried semolina flatbread and uses mostly butter and milk. This is very easy to make and can be made in less than an hour time. Serve this yummy bread with jam or honey! You can also top this bread with any savory spread of your choice.
4.40 from 5 votes
Print Pin
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Served As: Breakfast, Snacks
Recipe Cuisine Type: Mediterranean
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 4


  • 2 cup Semolina fine
  • 1 tbsp Sugar caster
  • 1/4 tsp Salt or as per taste
  • 1 tsp Baking Powder aluminum free
  • 1/4 tsp Instant Yeast
  • 5 tbsp Melted Butter
  • 2 tbsp Olive Oil
  • 1/2 cup Warm Milk


  • Take a large mixing bowl and add semolina and baking powder. Mix them well.
  • Add sugar, salt and yeast on different sides.
  • Mix the dry ingredients and add melted butter, olive oil.
  • Mix the ingredients until it resembles a bread crumb texture.
  • Add warm milk and bring the ingredients together like a dough.
  • Rest the dough for 15 to 30 minutes.
  • Shape the dough into small balls and flatten each ball into discs about ¼ inch thickness each. (Use a big cookie cutter or tiffin box lid to get a proper circle)
  • Heat a pan in medium heat and place the flattened discs.
  • Cook for about 5 to 10 minutes until they are cooked on both sides.
  • Serve warm with jam or honey or savory spread

Recipe Notes

  1. Milk can also be replaced with water
  2. Harcha dough is a no-knead dough and hence should not be handled like any other bread dough.
  3. 1 cup measurement = 200 ml
  4. Add additional 1 or 2 tablespoons of milk or water at a time if the dough turns very dry. This depends on the quality of the semolina.
Explore Recipes by Tags bread recipessouth indian recipes

Please appreciate the author by voting!

4.40 from 5 votes

Rajeswari Annamalai
Rajeswari Annamalai

Software professional turned into home maker and baker :)

No comments yet

Leave a Reply