Harcha (Moroccan Semolina Pan Bread)
Golden, crumbly semolina rounds cooked in a dry pan, crisp outside and tender inside. Split and fill with jam or cheese for breakfast.
- Time30 min
- LevelEasy
- Costabout £0.47 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Mix the 300 g semolina, baking powder, sugar and a good pinch of salt in a bowl.
- 2
Pour in the melted spread and rub it through with your fingertips until the mixture looks like damp sand.
- 3
Add the oat milk a splash at a time and mix to a soft, slightly sticky dough that holds together. Rest it for 10 minutes while the semolina swells.
10 min - 4
Divide into 8 balls. Roll each in the extra semolina and pat out to a round about 1.5 cm thick.
- 5
Heat a heavy dry frying pan over a medium heat. Cook the harcha, a few at a time, for 5 to 6 minutes on each side, until golden brown and cooked through. Lower the heat if they colour too fast.
11 min - 6
Serve warm, split open and filled with jam, cheese or olive oil and tomato.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
