In a large bowl, blend together the fine semolina, sugar, baking powder and salt. Add the butter and blend with your hands or a wooden spoon just until the mixture is the consistency of wet sand and the semolina grains have all been moistened. Add 1/2 cup of the milk and mix until a quite moist, wet dough forms. The dough should easily pack into a mound or balls. Add additional milk, one tablespoon at a time if needed to get the right consistency.

Shape the dough into balls of the size you like (golf balls for bite-sized, cue ball for muffin-sized) and leave the dough to rest for five minutes.

Preheat a griddle or fry pan over medium low heat. White griddle is heating, roll the balls in coarse semolina, if using, and flatten each ball into a disc about 1/4 to 1/2 inch thick. Keep the edges as even as possible, even using a cookie cutter to trim cracked edges.

Cook the harcha over fairly low heat, about 5-10 minutes on each side, until the turn a pale to medium golden brown. Flip only once and check occasionally to be sure the harcha aren't coloring too quickly as they need some time to cook all the way through.

Serve when hot with cheese or jam or a honey butter syrup.

To make honey butter syrup, melt equal parts butter and honey in a pan and simmer until bubbling. Stir well and serve in a small pitcher.