Go Back
+ servings
Harcha bread cut in half and piled up on a blue rimmed plate.
Print Recipe
5 from 3 votes

Harcha bread

A popular Moroccan bread served for breakfast, snack or with afternoon tea. Harcha is one of the most versatile bread you can ever eat. Fill it with jam, butter, honey, cheese or whatever you heart desires.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: bread, Breakfast, Snack
Cuisine: Mediterranean, Moroccan
Servings: 5
Calories: 266.7kcal
Author: Amira


  • 2 cups fine semolina.
  • 1/2 teaspoon baking powder.
  • 1 teaspoon of dry yeast.
  • 1 Tablespoon sugar divided.
  • 1/4 cup warm water for proofing the yeast.
  • 1/4 teaspoon salt.
  • 1/2 cup olive oil . Note1
  • 1 Tablespoon butter melted.
  • 1/4 - 1/2 cup of warm water for the dough. Note2


  • In a small bowl, add yeast, half the sugar and 1/4 cup of warm water. Mix well and leave to proof for 10 minutes.
  • In a deep bowl, mix together semolina, remaining sugar, baking powder and salt.
  • Pour in the olive oil and melted butter and mix with your finger tips making sure semolina granules are covered well with the olive oil and butter. It should look more like a graham-cracker crust.
  • Add the yeast mixture and mix.
  • Gradually add warm water until you get a smooth dough.
  • Cover and let it rest for 10-15 minutes.
  • Heat a pan or a griddle on medium.
  • Flatten the dough on a semolina covered surface to about 1/4 inch thickness.Using a large cookie cutter cut rounded mini Harchas . Reduce heat to low, place the harcha and cook thoroughly for about 5 minutes on each side until golden brown.
  • Let it cool down a bit before serving.


Note1: You can use melted butter instead.
Note2: You can make it with warm milk.
Please check the nutrition disclaimer policy.


Calories: 266.7kcal | Carbohydrates: 12.3g | Fat: 24.8g | Saturated Fat: 4.6g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 16.7g | Cholesterol: 6.2mg | Sodium: 33.2mg | Potassium: 12.9mg | Fiber: 0.3g