Harcha (Semolina Griddle Bread)

Rub the melted butter into the semolina, sugar, baking powder and salt with your fingertips until it looks like damp sand.

Add the warm milk a little at a time, just until the mixture holds together when pressed — do not knead it.

💡 Harcha is not a kneaded dough — it is barely held together, like shortbread. Overworking or over-wetting it turns the crumb tough and gluey instead of tender and sandy.

Let it rest 5 minutes so the semolina drinks the liquid and firms up.

Scatter a little semolina on the counter. Press the mixture into a slab about 1.5 cm thick and cut out rounds, or shape small discs by hand, coating them in semolina.

Cook on a dry, heavy pan over low-medium heat for 4–5 minutes a side, until deep golden and crusty, pressing gently now and then.

💡 Low and patient is the rule. Too hot and the crust burns before the sandy middle cooks through — you want a slow, even toast right to the centre.

Eat warm, split through the middle and filled with butter and honey, jam, or a slice of cheese.