How to make it
5 steps. Take it one step at a time.
Whisk together the fine semolina, sugar, salt, and baking powder
In a large mixing bowl, whisk together the fine semolina, sugar, salt, and baking powder until well combined.
Pour the melted butter
Pour the melted butter over the dry ingredients. Use your fingertips to rub the butter into the semolina until the mixture resembles coarse sand and every grain is coated.
Gradually add the milk
Gradually add the milk and mix with your fingers just until a soft, slightly wet dough forms. Do not knead. Let the dough rest for 5 minutes to allow the semolina to absorb the liquid.
5 minDivide the dough
Divide the dough into 8 equal portions. Roll each into a ball, then flatten into a disc about 1 cm (0.4 in) thick. Coat each disc generously with extra fine semolina.
Heat a heavy-bottomed skillet or griddle
Heat a heavy-bottomed skillet or griddle over medium-low heat. Cook the harcha for 5-7 minutes per side, turning carefully, until golden brown and cooked through.
14 min
A little kitchen wisdom
Traditional Harcha should be handled gently; do not over-knead the dough or it will lose its characteristic crumbly texture. Use a heavy-bottomed skillet or a cast-iron griddle for the most even browning.
