Quick Moroccan Harcha | Pan-fried Semolina Bread recipe

Moroccan harcha, a thin bread with semolina flour, is fast to make as it is fried in the pan. In this recipe for Moroccan semolina bread, harcha (harsha), I have added some spelt full-grain semolina to increase the fiber, to get your morning beautifully started with these flatbreads. 

When I want a bit of diversity for breakfast, I do harcha in the morning. It is easy and fast, and you can’t go wrong with it – ever. Most Moroccan mamas (and my Moroccan husband) do one huge flatbread over the whole skillet, as they also serve in the small booths on the street. To make it easier, I always make mini harchas, tiny cup-sized pieces of bread.

Some compare harcha to an English Muffin. They do have similarities, but English Muffins are soft and fluffy because of the plain wheat flour, whereas the texture of harcha is more like cornbread for it is baked with semolina. If you have tried my Moroccan pancake recipe (that is considered Moroccan bread more than a dessert), this harcha recipe is less laborious than the Msemen pancake bread. 

Tips for making

• Use semolina to get the texture right (not plain flour!)
• After patting the bread flat, sprinkle some semolina on the surfaces before frying. That gives a nice and crispy outer layer and a fluffy and soft inside.
• Be patient and use medium-low heat to cook the harcha through without drying it.
• This dough is very flexible, you can increase or decrease the amounts evenly, to make less or more.

FAQ

What is semolina? 

Semolina is a product of grain. In the milling process, the most nourishing core parts of the wheat grain are separated from the grain and made into semolina. That’s why semolina is considered very beneficial for your health. Semolina is coarser than normal flour and usually has a bit yellowish color. Do not mix up with polenta that has a similar look, but is made with corn.

With semolina, you can make some Nordic style Whipped Lingonberry Porridge for breakfast as well.

Above is a close-up of the wheat semolina and the full-grain spelt semolina, that we are using in today’s recipe.

Is harcha vegan?

In this recipe, I have used cow milk, but you can easily substitute it with plant-based milk or even water as many Moroccan families do. Try almond milk for extra nuttiness, or why not vamp more and get a bit of yummy coconut flavor from the coconut milk?

When do you eat harcha?

Harcha is served in Morocco as a breakfast or at afternoon tea time. It is very common as well during Ramadan time as it is very filling.

| RELATED: Halal Meal Prep 1 | How we plan meals for a healthy Ramadan

What do you serve with harcha?

Harcha, the flat semolina bread, is typically served with cream cheese, honey, or even chocolate pastes like Nutella. You can put some jam on the top and my favorite spread is homemade almond butter. Moroccans drink always some Mint Tea, which is a perfect companion with the steaming hot Harcha.

| RELATED: How to make Moroccan Mint Tea: recipe, serving, and culture.

Ingredients you need for Moroccan pan-fried bread, harcha

• Wheat semolina: In this recipe, I use coarse semolina. You can substitute with fine semolina too, but not with white flour or bread flour for they are too fine for this type of bread.
• Spelt full-grain semolina, you can do the harcha with all plain semolina or all Spelt full-grain semolina. With full grain texture, it gets more sandy and dry. If you use only full grain, make sure you decrease the amount a bit, or add a bit more milk to the dough.
• Sugar, I use organic cane sugar, but you can substitute with other sugars or honey if you like.
• Salt, I use sea salt.
• Baking powder
• Olive oil, use quality olive oil. If you prefer, you can easily substitute with 100g melted butter.
• Milk, I use cow milk, but you can substitute with plant-based milk or water

See the exact amount in the recipe card at the end of the post.

Tools you may need

• Large mixing bowl
• Wooden spoon to mix
• Measuring spoons and cups
• Scale
• Cup or cookie-cutter
• Skillet, or frying pan (nonstick skillet works well)
• Wooden spatula
• Tray for serving

How to make harcha

Step one: Make the dough

First, combine in a large bowl the dry ingredients: semolina, sugar, salt, and baking powder.

Then add the olive oil and mix it with your hand to obtain a crumbly, sand-like texture. 

Lastly, pour the milk in and mix rapidly with the spoon to incorporate it all well. The dough consistency should feel thick and wet – like wet sand! Semolina absorbs the liquid quite fast and swells, so do not let the dough stand for long. Otherwise, your flatbread will taste dry.

Step two: Form the harcha flatbreads

You should now have a fairly soft dough. If you can make a ball with the dough, you can pour the dough on the clean kitchen table or on parchment paper to ease the cleanup.

Put the skillet on the stove to heat it on a fairly low heat.

Now like a chill Moroccan mama, just pat with your hands or with the palm of your hand, to flatten the dough as thick as a shy less than your index finger. Sprinkle a little semolina on the top and pat slightly to get it attached to the dough.

With a tea cup, glass or a cookie cutter, cut the dough into thick discs. If you want perfect-looking neat harcha galettes, use the sharp cookie cutter. I use a small water glass that is quite handy to cut a thick disc from the flattened dough.

Gather the extra dough and repeat until you have used all the dough.

Step three: Fry the semolina flatbreads

When the skillet is warmed up place in the galettes on the dry skillet surface. Do not use any oil in frying. Use medium heat, turn after about 4-5 minutes, and fry the other side. Repeat with the remaining harcha flatbreads.

The color should be golden brown when it is ready. Moroccan mamas use only their fingertips to turn the galettes of harcha around but use a spatula if it feels safer. 

Serving harcha the semolina bread

Harcha is at its best when served hot directly from the skillet. You can cut it in half, spread some kefir cheese, and drizzle some honey on the top. Leave it as a whole and spread some chocolate-nut paste, yummy jam, or your favorite fillings.

Do as Moroccans do, and enjoy it with steaming hot Moroccan Mint Tea.

Storage

It is best to eat harcha right after making it, but it is still ok the same day or the following. Just pack it airtightly and before eating heat it well. Usually, I just drop it in a toaster to heat it quickly. You can store the harcha in a freezer for about 3 months.

What else to whip up for breakfast?

What are your favourite toppings?

Have you tried it yet? Let me know in the comments what would you enjoy spreading on the top of a warm Moroccan harcha! if you have made these lovely harcha breads, tag me on Instagram with @blue.tea.tile I would love to see how they turned out!

Something yummy Moroccan style…