These 5-Ingredient, One-Bowl Moroccan Biscuits Are Buttery Soft and Sweet Like Cornbread

Harcha is a traditional Moroccan bread made from semolina, a type of durum wheat flour with a distinct golden color and faintly sweet and nutty taste that creates the bread’s signature flavor. The name harcha is derived from the Arabic word for “rough” or “gritty,” which refers to the coarse texture of the semolina flour, but the final bread is anything but rough: Each flatbread is pillowy and buttery soft.

Similar to other breads like Johnny cakes from the Caribbean or English muffins, harcha are shaped into individually portioned flat discs and cooked on a dry griddle or skillet until golden on both sides. And although they look a bit like English muffins, they’re closer to a biscuit or cornbread with their crumbly, tender texture and rich flavor.

Recipes for harcha vary from family to family in Morocco, but this simple, rustic bread is consistently served as a popular breakfast or snack, often paired with a dollop of honey, butter, or jam, and typically alongside a glass of mint tea. Although it’s often seen as a sweet treat, I think its faintly nutty and sweet flavor pairs well with savory accompaniments like cheeses, charcuterie, or even smeared with olive tapenade. So feel free to take liberties with how you serve them.

My favorite part about harcha is how easy they are to make. Unlike other Moroccan breads, such as khobz (a round, yeasted bread) or batbout (a Moroccan bread, similar to pita), harcha is made without yeast, and doesn’t require time to proof before shaping. The dough comes together very quickly in just one bowl and can be shaped and cooked after a short 15-minute rest, making it a perfect option for busy mornings or unexpected guests. 

I recommend using semolina flour labeled “course” on the packaging—I have had the best luck using King Arthur brand when I make them at home. The dough is prepared by first whisking the dry ingredients together (flour, sugar, baking powder, and salt) then using your hands to knead in the melted butter, followed by the milk. Don’t be tempted to reach for a spatula or fork when mixing, your hands are the best tool to ensure the semolina is evenly coated with the butter and milk, and it’s the butter-coated semolina that creates the bread’s tender, crumbly interior.

The dough at this stage should be very soft, but not sticky. If it is still sticky or wet, dust a tablespoon or two more of flour over top and knead until absorbed. Letting the dough rest briefly allows it to hydrate further, so it will be easier to shape into individual discs. When shaping the discs and cooking the harcha, I have three tips:

• Cracked edges are normal: When you flatten the dough into a circle, the edges may develop small cracks; this is completely normal and won’t affect the final texture.
• Use your palms for shaping: When flattening the dough by hand, rely more on your palms than your fingers. This helps create a smooth, even surface.
• Flip at the right time: Wait until the bottom of the harcha is golden brown and firm before flipping. Flipping too early can cause the dough to break apart.

As they cook in a skillet (or on a griddle), the breads develop a beautifully crispy exterior while staying soft and melt-in-your-mouth on the inside.

Harcha are not only delicious and easy to make, they also freeze and reheat well. After cooking, simply let them cool completely before wrapping tightly in plastic wrap and storing it in an airtight container or freezer bag. When you’re ready to eat one, just reheat it in a pan on the stovetop or in the toaster oven for a quick and easy breakfast or snack.

In a large mixing bowl, whisk to fully combine semolina flour, sugar, baking powder, and salt. Add melted butter and mix with your fingers until mixture has a sandy, crumbly texture.

Add milk and mix with your hands until dough comes together and forms a ball. It should be soft but not sticky. If dough is too wet, sprinkle 1 tablespoon semolina over top and knead in until absorbed. Repeat if needed until proper texture is achieved. Let it rest for 15 minutes to allow semolina to absorb the liquid.

Lightly dust a work surface with semolina and transfer dough to it. Using the palm of your hands, flatten dough into a 1/2-inch-thick circle, about 8 inches in diameter. Sprinkle dough’s surface with more semolina, then use a 3-inch round cookie cutter or glass to cut out discs. Gather dough scraps and reshape into 1/2-inch-thick round and cut out more discs; you should have 8 discs total. (Alternatively, divide the dough into eight equal portions and shape them into individual 1/2-inch-thick discs by hand.)

Heat a 12-inch cast-iron or stainless-steel skillet over medium-low heat for 3 minutes. Place 4 dough rounds in dry skillet and cook, pressing down occasionally with a spatula to prevent doming, until golden brown on first side, 5 to 7 minutes.

Flip flatbreads and continue to cook, adjusting heat as needed to prevent burning, until golden brown on second side, 3 to 5 minutes. Transfer cooked flatbreads to a parchment paper–lined baking sheet. Wipe skillet clean, then repeat with remaining 4 semolina breads. Serve immediately with your choice of spreads.

Special Equipment

12-inch cast-iron or stainless-steel skillet 

Make-Ahead and Storage

Leftover harcha can be stored in an airtight container at room temperature for up to 3 days. To freeze, individually wrap the cooked harcha in plastic, then transfer to an airtight container or freezer bag and freeze for up to 2 months. Reheat frozen harcha in a dry skillet over medium heat, flipping occasionally until warmed through or heat in a toaster oven.