Servings: 1

256 grams (1½ cups) semolina flour, divided 256 grams (1½ cups) semolina flour, divided
½ teaspoon baking powder ½ teaspoon baking powder
¼ teaspoon baking soda ¼ teaspoon baking soda
2 teaspoons white sugar 2 teaspoons white sugar
1½ teaspoons kosher salt 1½ teaspoons kosher salt
¾ cup boiling water ¾ cup boiling water
4 tablespoons (½ stick) salted butter, ; cut into 8 pieces and chilled 4 tablespoons (½ stick) salted butter, ; cut into 8 pieces and chilled
¼ cup whole-milk plain yogurt ¼ cup whole-milk plain yogurt

In a small bowl, whisk 43 grams (¼ cup) of the semolina, the baking powder and baking soda. Set aside. In a large bowl, whisk together the remaining 213 grams (1¼ cups) semolina, the sugar and salt. Add the boiling water and mix with a fork until evenly moistened. Let stand for 10 minutes. Meanwhile, line a baking sheet with kitchen parchment and mist with cooking spray.
To the moistened semolina, add the butter and mix with the fork until smooth. Add the yogurt and stir until combined, then stir in the semolina-baking powder mixture. With your hands or a spatula, gather the dough into a smooth mass in the bowl.
Pinch off about 1 tablespoon of the dough and set aside to later test the skillet's heat before cooking. Divide the remaining dough into 8 portions and space them evenly on the prepared baking sheet. Using your hand, gently flatten each into a round about 3½ inches in diameter and ¼ inch thick. Refrigerate uncovered to slightly firm, about 5 minutes.
Meanwhile, heat a 12-inch nonstick skillet over medium for about 3 minutes. To test if the pan is sufficiently hot, add the reserved bit of dough; it should turn golden brown in about 1 minute. Remove and discard the test piece. Using your hands, transfer 4 dough rounds to the pan and cook until golden brown and slightly pu?ed, about 2 minutes. Flip and cook until golden brown on the second sides, about another 2 minutes. Transfer to a plate and cover with a kitchen towel. Repeat with the remaining 4 rounds

NOTE: Made with semolina, these thick flatbreads have a texture somewhere between cornbread and an English muffn. They get a rich flavor from butter and yogurt mixed into the dough. The flatbreads can be sweet (they pair well with jam) or savory (serve them with our tagine, recipe on p. xxx). Or try them with drizzled honey-thyme butter (recipe p. xxx). Harcha are best served warm, straight from the skillet. Don't let the soaked semolina stand for longer than 10 minutes, otherwise the mixture will not be hot enough to melt the butter.  NOTE: Made with semolina, these thick flatbreads have a texture somewhere between cornbread and an English muffn. They get a rich flavor from butter and yogurt mixed into the dough. The flatbreads can be sweet (they pair well with jam) or savory (serve them with our tagine, recipe on p. xxx). Or try them with drizzled honey-thyme butter (recipe p. xxx). Harcha are best served warm, straight from the skillet. Don't let the soaked semolina stand for longer than 10 minutes, otherwise the mixture will not be hot enough to melt the butter.