Moroccan Semolina Flatbreads (Harcha)
For years, Chris Kimball reminisced about a Moroccan breakfast at which he was served harcha—like a “particularly delicate variety of cornbread married to an English muffin.”
- Makes8 small flatbreads
- Cook Time40 minutes
- 3
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.
Tip
Don’t let the soaked semolina stand for longer than 10 minutes, otherwise the mixture will not be hot enough to melt the butter.
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