Harcha (Arabic: حرشة, romanized: ḥarša) is a griddle- or pan-cooked semolina flatbread native to the Middle Atlas in Morocco.

[5] The cakes are made from a dough of semolina, butter, and milk or water, and leavened with baking powder.

[1] Harcha is commonly smeared with honey and butter, and served with mint tea during breakfast or as a snack.

Agronomy specialist Mike Sissons[8] for example mentions the term "mbesses" as a variant of harcha.

[10] In the rural hinterland of Algiers, it is commonly called harchâya, and the term ragda[11] is used elsewhere in Algeria.