Made By Emily
Breakfast

Moroccan Harcha Semolina Bread

Delicious Moroccan Harcha semolina bread with a golden crust on a plate

Recipe Summary

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Servings: 8 wedges
  • Cuisine: Moroccan / North African
  • Course: Breakfast / Snack
  • Calories: 180 per serving

Ingredients

  • 2 cups (320 g) fine semolina
  • ½ cup (65 g) all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ cup (115 g) softened butter
  • ¾ cup (180 ml) milk, add as needed
  • Fine semolina for dusting

Instructions

  1. In a large bowl, combine semolina, all-purpose flour, baking powder, and salt.
  2. Rub in the softened butter with your fingers or a fork until the mixture looks like coarse damp sand.
  3. Add milk gradually while mixing gently just until the dough forms a soft, cohesive mass. Avoid kneading.
  4. Let the dough rest for 10 minutes to hydrate the semolina fully.
  5. Dust your working surface with fine semolina and pat the dough into a ¾-inch (about 2 cm) thick round.
  6. Cut the dough into 8 wedges or use a round cutter for circles.
  7. Heat a dry skillet over low to medium heat. Cook the pieces for 5–7 minutes per side until golden brown and cooked through. Adjust heat as needed to avoid burning.
  8. Let cool briefly before serving.

Recipe Notes

  • Resting the dough is key for the semolina to hydrate well and create the right texture.
  • Use low to medium heat on the skillet for even cooking and to develop the best crust without burning.
  • Dusting with additional semolina prevents sticking and adds crunch.
  • Avoid overmixing; gentle incorporation preserves a tender crumb.

Nutrition Estimate

  • Calories: approximately 180 per wedge
  • Protein: 4 g
  • Carbohydrates: 25 g
  • Fat: 7 g

Values are estimates and may vary by ingredients and portion size.