Harcha (Moroccan Semolina Pan Bread)

In a large mixing bowl, combine two cups of fine semolina flour, one-quarter cup of all-purpose flour (if using), two teaspoons of baking powder, half a teaspoon of salt, and one to three tablespoons of sugar (if using). If adding any dry flavorings like anise seeds or sesame seeds, add them now. Whisk together thoroughly to ensure the baking powder is evenly distributed throughout the flour. This even distribution is important for uniform rise and texture.

Add four tablespoons of melted butter (cooled slightly) or olive oil to the dry ingredients. If using solid butter, melt it and let it cool to warm room temperature before adding - too hot and it will cook the dough. Using your fingertips or a pastry cutter, rub the fat into the semolina mixture until it resembles coarse breadcrumbs or wet sand. Every grain of semolina should be coated with fat. This step is crucial - it creates the characteristic crumbly yet tender texture. Take your time to work the fat in thoroughly. The mixture should hold together when squeezed but fall apart when released.

Make a well in the center of the semolina mixture. Pour in three-quarters cup of warm milk (and one teaspoon of orange blossom water if using). Using your hand or a wooden spoon, gradually incorporate the semolina into the milk, mixing until everything comes together into a cohesive, crumbly dough. The dough should feel like wet sand - crumbly and grainy, but when you squeeze a handful firmly, it should hold together and form a ball. If the mixture is too dry and won't hold together at all, add milk one tablespoon at a time. If it's too wet and sticky, add a tablespoon of semolina. The correct consistency is crucial - too dry and the harcha will crack and fall apart during cooking; too wet and it won't have the right texture.

Cover the bowl with a clean kitchen towel and let the dough rest for ten to fifteen minutes at room temperature. This resting period allows the semolina to fully absorb the liquid, the baking powder to begin activating, and the dough to become easier to handle. During this time, the texture will improve and the dough will become more cohesive. This rest is optional but highly recommended for best results, especially if you're new to making harcha.

Divide the dough into eight equal portions (about one-third cup each). For perfectly equal portions, you can weigh them - each should be about 70-80 grams. Roll each portion between your palms into a ball, then flatten into a disc about half an inch thick and three to four inches in diameter. The edges will be slightly rough and crumbly - this is normal and authentic. You can smooth them gently with your fingers. Alternatively, some cooks press the dough into round cookie cutters or small bowls for perfectly uniform shapes, then carefully unmold. The thickness is important - too thin and they'll be dry and crispy throughout; too thick and the center may stay undercooked while the outside burns. Half an inch is the sweet spot for crispy exterior and tender interior.

Heat a heavy griddle, cast-iron skillet, or non-stick pan over medium to medium-low heat. This is crucial - the heat must be moderate, not high. Harcha needs time to cook through, and too-high heat will burn the outside while leaving the inside raw. The griddle should be hot enough that a drop of water sizzles and evaporates within a few seconds, but not so hot that it evaporates instantly. Do not oil or butter the griddle - harcha cooks on a dry surface. A well-seasoned cast-iron skillet or non-stick pan works best. Heat the griddle for at least five minutes before adding the first harcha to ensure even, consistent heat.

Carefully place the shaped harcha on the hot, dry griddle, leaving space between them (cook in batches if necessary - don't crowd). Cook for about five to seven minutes on the first side, without moving them. You'll see the bottom edges begin to look golden and the surface will start to look less wet. When the bottom is golden brown with darker spots and the edges are set and slightly crispy, carefully flip using a spatula. Cook the second side for another five to seven minutes until golden brown and cooked through. The harcha should sound slightly hollow when tapped and feel firm but springy when pressed gently. The interior should be cooked through but still tender and moist. If the outside is browning too quickly but the inside feels raw, reduce heat. If they're taking much longer than fifteen minutes total, increase heat slightly. Total cooking time is about twelve to fifteen minutes per batch.

Remove cooked harcha from the griddle and wrap in a clean kitchen towel to keep warm and prevent drying out while you cook the remaining batches. Serve warm, ideally right off the griddle. The traditional way to eat harcha is to split it open horizontally (like a pita) while still warm and spread with butter and honey, or fill with fresh cheese and olive oil. Harcha is also delicious simply torn and eaten alongside mint tea. For breakfast, serve with jam, amlou (almond butter), or cheese. The contrast between the crispy exterior and tender, steaming interior is what makes fresh harcha so special.