Harcha | Moroccan Semolina Skillet Bread

In a wide bowl, mix the semolina, sugar, salt, and baking powder. Add the softened butter and rub it in with your fingertips until the mixture looks like damp sand. Do not use a mixer or spoon; coating each grain of semolina with butter gives the bread its texture.

Add the milk three times, mixing only until the dough comes together after each addition. Do not knead. When squeezed in your palm, the mixture should hold together without crumbling but should not stretch; stretchy dough means gluten has developed and the harcha will turn rubbery.

Divide the rested mixture into eight pieces. Sprinkle semolina on the work surface and press each piece into a round 1.5 cm thick and 9 cm across. Neaten the edges by hand; cracks may cause the bread to split in the skillet. Coat both sides generously with semolina.

Heat a heavy-bottomed skillet over low heat without oil. Cook the breads for 6–7 minutes per side, until the edges are dry and the surface is speckled with golden spots. High heat will burn the outside while leaving the inside wet. The temperature is right if you can hold your palm 10 cm above the skillet for 4 seconds.

While hot, use a knife to split each bread horizontally into 2 halves; steam will escape, which is a good sign. Drizzle honey inside or spread with fresh cheese. Harcha firms up as it cools, so eat it as soon as it comes off the skillet. Reheat leftovers in a skillet for 2 minutes the next day.