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Moroccan Semolina Flatbreads (Harcha)

8 small flatbreads

40 minutes

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Made with semolina, these thick flatbreads have a texture somewhere between cornbread and an English muffin. They get a rich flavor from butter and yogurt mixed into the dough. The flatbreads can be sweet (they pair well with jam) or savory (serve them with our tagine). Or try them with drizzled honey-thyme butter. Harcha are best served warm, straight from the skillet.


small flatbreads


Don’t let the soaked semolina stand for longer than 10 minutes, otherwise the mixture will not be hot enough to melt the butter.

40 minutes


  • 256

    grams (1½ cups) semolina flour, divided

  • ½

    teaspoon baking powder


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Alex V.
April 22, 2024
Super Easy to make and loaded with flavor
I top these with a fresh home made roasted cherry tomato salsa with a drizzle of jalapeno aioli. And everyone was happy. On their own they have a deep amazing corn flavor. Best paired with strong flavors. Dipped into soup, supped up gravy.
Georgianne M.
January 9, 2024
Quick, easy, tasty
I made these today. They are very easy to make. The only thing I'd say is to not have the heat too high. If the pancake cooks too quickly on the outside, it will be half-cooked on the inside. I had to lower the heat on my gas stove. I ate them with some chestnut honey. Very delicious. I'm going to play around with these to perfect the cooking method for my cooktop as well as try different types of way to serve these.
David C.

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Franny S.

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Thomas F.

I made these as a way to use up my semolina flour and kind of regret not making them earlier because this is the best milk street recipe using semolina, in my opinion. Definitely make the honey-thyme butter too.

Gayle E.

Can I use a food processor to mix in that cold butter?

Lynn C.

Hi Gayle -

The butter should melt when it's added to the warm semolina. Just make sure not to wait too long (no more than 10 minutes) or it will not be hot enough.

The Milk Street Team