Moroccan · Breads & Pastries
Harsha (Moroccan Semolina Griddle Bread)
Harsha is a thick, buttery semolina flatbread cooked entirely on a griddle rather than baked, with a distinctive sandy crumb and crisp golden crust. In Chefchaouen's blue-washed medina, it is a common breakfast bread, split and spread with honey, cheese or jam while still warm.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 6
- Level
- Easy
Ingredients
- 300 g fine semolina
- 50 g flour
- 1 tsp baking powder
- 1 tsp sugar and 1/2 tsp salt
- 80 g butter, melted
- About 150 ml warm milk
Method
- 1
Mix the dry ingredients
Combine the semolina, flour, baking powder, sugar and salt in a bowl.
- 2
Add fat and liquid
Rub in the melted butter, then gradually add the warm milk, mixing until you have a soft, slightly sticky dough that just holds together — it should not be kneaded like bread dough.
- 3
Rest
Let the dough rest 10 minutes so the semolina hydrates.
- 4
Shape
Divide into rounds about 1.5 cm thick, patting them gently into shape rather than rolling.
- 5
Cook on the griddle
Cook on a lightly greased griddle or heavy pan over low-medium heat, 7–8 minutes a side, until deep golden and cooked through — low heat is essential so the thick disc cooks through before the outside burns.
- 6
Serve
Serve warm, split and spread with honey, jam, cheese or a smear of butter.
Chef's tips
- Cook over low to medium heat, not high — harsha is thick and needs time for the centre to cook without scorching the crust.
- Handle the dough gently; overworking it makes for a tougher, less sandy crumb.
- Harsha is best eaten fresh and warm from the griddle, though it can be briefly reheated the next day.
Frequently asked questions
What gives harsha its texture?
The semolina itself — it stays slightly grainy and sandy rather than smooth like wheat flour bread, giving harsha its distinctive crumbly-crisp bite.
What is harsha served with?
Most often at breakfast with honey, jam, olive oil or fresh cheese, and a glass of mint tea.