Join! 12 weeks for $1

A delicious marriage of cornbread and English muffin

Moroccan Semolina Flatbreads (Harcha)

Appears in May-June 2018

40 minutes

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

Moroccan Semolina Flatbreads (Harcha)

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

David C.

Thank you for your comment! Your comment is currently under moderation and will appear shortly.

Franny S.

Thank you for your comment! Your comment is currently under moderation and will appear shortly.

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

Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe


and get access to all of our recipes and articles online, as well as in print.

How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.