In a medium size mixing bowl, combine semolina flour, baking powder, sugar and salt.
Stir in the melted butter and mix until combined.
Add 1 tablespoon milk at a time; mix and knead to form a soft dough. Cover and set aside for 5 minutes.
Divide the dough into 8 equal pieces. Form a ball and flatten it to ¼" thick disc. Use a 2"~2½" cookie cutter to cut the dough to get even shaped bread. You can use the scraps to make more harcha.
Heat a nonstick skillet on medium-high heat, place the dough discs on the pan and lower the heat. Cook till the bottom of the harcha is golden brown, about 2~3 minutes.
Flip and cook on the second side for another 1~2 minutes. Remove from the pan and repeat with the remaining harcha.
Let the harcha cool for at least 10 minutes. Use a sharp knife to cut the bread in half crosswise -- spread with your favorite filling and Enjoy!!