Harcha
Golden, crisp-edged semolina flatbreads with a tender, slightly crumbly interior. Harcha is a classic North African breakfast or snack bread, often split while warm and filled with butter and honey, or served alongside soft cheese and mint tea.
Method
In a bowl combine the semolina, flour (if using), sugar, baking powder, and salt. Pour in the melted butter and rub it through with your fingers until the mixture looks like damp sand.
Gradually add the warm milk or water, mixing with a fork or your hand until a soft, slightly crumbly dough forms that holds together when pressed. It should not be sticky. Let rest 5–10 minutes.
Divide the dough into 8 equal pieces. Shape each into a ball, then flatten into a disk about ½-inch thick and 3–4 inches across. Dust both sides lightly with extra semolina.
Heat a heavy skillet or griddle over medium heat (no oil needed if well-seasoned). Cook the harcha 4–6 minutes per side until deep golden and crisp on the outside, adjusting heat so the interior cooks through without burning the crust.
Serve immediately, split open while warm and filled with butter and honey, or with soft cheese, jam, or savory spreads. They are best fresh but can be reheated in a dry pan.
Notes & Variations
Fine semolina (often labeled “semolina flour” or “durum wheat semolina”) gives the classic texture; coarser semolina produces a more rustic result. Some versions include a little anise seed or orange blossom water for fragrance. Harcha freezes well after cooking — reheat from frozen in a skillet.