Harcha or Harsha Moroccan: Moroccan semolina flatbreads to make in a skillet.
If you are looking for a versatile, quick recipe with a unique flavor, you absolutely must discover Harcha (or Harsha).
Typical of Moroccan tradition, these flatbreads are halfway between a bread and a soft biscuit, with a feature that makes them irresistible: an external crunch from the semolina that hides a tender and crumbly interior.
The core of the dough is durum wheat semolina, which during skillet cooking creates a delightfully golden crust.
The peculiarity of Harcha is their neutral flavor: they are not very sweet, nor are they salty.
This “hybrid” characteristic makes them perfect for any time of the day.
If, like me, you love experimenting with international cuisine and the leavened breads of the world, this is a recipe that will become a staple in your repertoire.
Precisely because they are not overly sweet, these flatbreads are incredibly versatile. Here is how you can serve them to enhance their flavor:
• Sweet version: warm, spread with honey, jam or a pat of butter that slowly melts.
They are spectacular for breakfast or a Sunday brunch.
• Savory version: try them with fresh or creamy cheeses.
The combination of the rustic note of semolina and the savory taste of the cheese will leave you speechless.
The beauty of Moroccan cuisine often lies in its simplicity.
No oven is needed and there are no long waits: Harcha cooks in a skillet in a few minutes, filling the house with a welcoming, comforting aroma.
If I’ve piqued your curiosity even a little, I invite you to try making these flatbreads… they are small discs of goodness that bring a touch of exotic flavor to the table with very little effort. Prepare the ingredients and let yourself be conquered.
Approx. 205 kcal per piece
- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Cooking time: 5 Minutes
- Portions: 12 pieces
- Cooking methods: Stovetop
- Cuisine: Moroccan
- Seasonality: All seasons
Ingredients to make Harcha or Harsha Moroccan
- 2 1/8 cups (about 12.3 oz / 350 g) re-milled durum wheat semolina
- 3 tablespoons sugar
- 2 1/2 teaspoons baking powder
- 1 pinch salt
- 8 3/4 tablespoons (about 1/2 cup + 1 tbsp / 125 g) butter
- 2/3 cup (about 5 fl oz / 150 ml) whole milk
- 3 tablespoons (about 30 g) re-milled durum wheat semolina (for coating)
Tools
- 1 Frying pan heavy-bottomed frying pan
Preparation of Harcha or Harsha Moroccan
In a bowl, mix the semolina, sugar and baking powder, then add the softened butter and salt, mixing well.
Finally add the milk, working the dough well until you obtain a cohesive dough.
Divide the dough into 12 equal balls, let rest for a few minutes, then heat a skillet. Roll each ball in semolina, flatten and shape it, then place it in the skillet.
The discs should be about 3/16 inch thick (about 1/2 cm).
Cook the flatbreads over low heat until they are slightly golden.
When cooked, serve with sweet or savory sauces—they will be excellent either way.
They can alternatively be baked in the oven at 356°F.
