Harcha Recipe (Moroccan Semolina Flatbread) | Episode 332


YIELD: Makes 3 Flatbreads - Prep Time 30 M - Cook Time: 15 M - Total Time: 45 M


  • 250 g semolina
  • 80 ml olive oil
  • 7 g baking powder
  • 1 tsp salt
  • 150 ml milk, lukewarm
  • 2 tsp dry yeast
  • 1 tbsp sugar


1. In a small cup, combine the lukewarm milk, yeast, and sugar. Let sit fir about 5 minutes.
2. In a medium mixing bowl, combine the semolina, oil, salt and baking powder. Add the yeast mixture and stir until smooth.
3. Cover and let sit for 15 minutes.
4. Preheat a griddle or frying pan over medium-low heat. While the griddle is heating, roll dough into 3 equal size balls. Roll each ball out on semolina dusted flour.
5. Cook the harcha over fairly low heat, about 3 to 5 minutes on each side, until a pale to medium golden color flip the harcha; Have a plate about 5 centimeter (2.0 in) each side larger than your harcha ready and slide the harcha cooked side down onto the plate. With great care, invert the pan over the plate, then holding them firmly, turn the plate and pan over. Bake other side for another 3 to 5 minutes or until medium golden brown.
6. Serve immediately with jam, cheese, butter or olive oil. Harcha can be reheated in a pan or in a 350°F (180°C) oven for a few minutes. They store well in the freezer.


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