In a mixing bowl, combine the fine semolina flour, sugar, baking powder, and salt.

Add the soft butter and blend well using your hands.

Gradually add 1/2 cup of milk and mix until a moist dough forms. If needed, add more milk (up to 3/4 cup) to achieve the correct consistency.

Shape the dough into small balls (about the size of small plums).

Let the dough rest for a few minutes.

Preheat a griddle or frying pan over medium-low heat.

While the griddle is heating, optionally roll the dough balls in coarse semolina flour.

Flatten each ball into a disc about 1/4 inch thick.

Cook the harcha over low heat for about 7 to 10 minutes on each side, until golden brown.

Turn only once during cooking.

Check occasionally to ensure the harcha aren't coloring too quickly, allowing them to cook through completely.

Serve immediately with jam, cheese, or butter.

Alternatively, dip the harcha in a syrup made from melted butter and honey (heat equal parts until bubbly).

Reheat harcha in a pan or in a 350°F (180°C) oven for a few minutes.

Store well in the freezer.