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Harcha (Moroccan FlatBread)

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Moroccan cuisine is typically a mix of Arabic, Andalusian and Mediterranean cuisines with a slight European and Sub-Saharan influence. Morocco produces a large range of Mediterranean fruits and vegetables and even some tropical ones. Spices like cinnamon, cumin, turmeric, ginger, paprika, coriander, saffron etc. are used extensively in Moroccan food. Common herbs in Moroccan cuisine include mint, parsley, coriander, oregano, peppermint. The main Moroccan dish most people are familiar with is couscous.  A big part of the daily meal is bread. Bread is principally made from durum wheat semolina known as Khobz. Bakeries are very common and fresh bread is staple in every city, town and village. The most common is whole grain coarse ground or white flour bread or baguettes. Other number of flatbreads and pulled unleavened pan-fried breads are also common.  (Source Wikipedia).



One such pan-fried flatbread is Harcha. Harcha (or Harsha) is a Moroccan pan-fried bread made from semolina. It resembles English Muffin but it’s more like a cornbread in texture and taste. I have taken this recipe from here and is quite rich in taste due to butter and milk.



This can be enjoyed in breakfast or as a brunch along with Jam, Cheese or Nutella or just as a sandwich. I would advise to cook this slowly on the pan as it needs to be cooked thoroughly. If required you can even cut it in the middle and toast it again. I enjoyed this with my homemade pizza sauce. Yum.

Recipes in this series of A-Z International FlatBreads

A- Afghani Bolani

B- Boxty – Irish Potato FlatBread

C- Corn Tortilla

D- Dhal Puri

F-Farinata Genovese : Ligurian Chickpea Flatbread



Harcha (Moroccan FlatBread)

Harcha (or Harsha) is a Moroccan pan-fried bread made from fine semolina.
5 from 5 votes
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Course: Appetizer, Breakfast
Cuisine: Moroccan
Keyword: FlatBread, Semolina
Prep Time: 5 minutes
Cook Time: 30 minutes
Resting Time: 30 minutes
Total Time: 1 hour 5 minutes
Servings: 4 people
Author: Renu Agrawal-Dongre


  • 1.5 Cup Fine Semolina
  • 1 tbsp Sugar
  • 1.5 teaspoon Baking powder
  • 1/8 teaspoon salt
  • 5 tbsp Melted Butter
  • 3/4 Cup Milk (Lukewarm)


  • In a bowl add Semolina, sugar, salt and baking powder and mix.
  • Add Melted Butter and mix to obtain a crumbly sand like mixture
  • Add the milk and mix everything again.
  • Let the dough rest for 20-30 minutes, so that the semolina is hydrated.
  • Knead the dough well for a minute and divide into equal size portions. Form it into nice 2-inch circle's. 
  • Alternatively one can spread the dough to 1/4 inch thickness. This can be done with hands only, no rolling pin required. Then use a cookie cutter to have uniform disc.
  • Heat a pan and cook each harcha for 8-10 minutes on slow to medium heat.
  • Serve hot or warm.
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Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.




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Day 8- International Flat Breads – Letter H



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5 from 5 votes
Recipe Rating

preeti garg

Monday 15th of October 2018

This looks so tasty and delicious.. perfect crunchy out look.

Padmajha PJ

Tuesday 9th of October 2018

Just now saw this in Gayathri's space.Nice to see a skillet cooked bread.I would love to have this with butter / cheese!

Srivalli Jetti

Tuesday 9th of October 2018

Ah this reminds me of the time when I had made was so buttery and I had a slash of jam over was so heavenly!..yours look so nicely browned and tempting!

Sandhya Ramakrishnan

Tuesday 2nd of October 2018

Those harcha's have come out marvelous and I am beating myself for not making it for the alphabet. Marvelous pick for the alphabet!


Friday 28th of September 2018

Love this Moroccan Harcha bread, came out so beautifully and with this spread surely makes my mouth watering. Great going girl.