Pre-heat your oven to 350 degree F.

In a small bowl mix the fine sea salt, sugar and (cinnamon if using).

In a large bowl, mix the corn meal and semolina together thoroughly. Add in the softened butter and mix with your hands until the texture is like wet sand.

Add the salt, sugar and baking powder to the large bowl mixture and fold in with your hands until fully incorporated.

Using about a 1/4 cup at a time, add in the milk, mixing thoroughly in between each pour. This dough will be very wet. (If you're wanting to fold in your cheese or meat in place of stuffing, do so now).

Let the mixture rest for 10 minutes.

On a food safe working surface, spread out a thin layer of semolina to about a 12 inch by 12 inch size. Scoop out the dough from the bowl, sprinkle a little semolina on top of the dough and flatten the dough to a uniform 1 inch thick piece (as you would for making biscuits).

Using about a 2" biscuit cutter, cut each harcha out and and carefully set to the side using a thin spatula. Ensure that each harcha is resting on a little semolina to prevent sticking.

If stuffing, place a heaping teaspoon of the filling of your choice in the center of half of the harcha. One at a time gently lay the remaining un-topped harcha on top of the ones with the filling. Seal off the edges using your fingers (they don't have to be pretty).

Heat a large non-stick or cast iron pan over low heat. Dust the surface of the pan with semolina. Without over crowding, gently place a few harcha into the pan. Cook for about 6-8 minutes or until the bottom is golden brown. Turn them over and cook for 2-3 minutes or until the bottom is set. Transfer them to a baking sheet. Repeat the above steps for the remaining harcha, wiping out the pan and dusting with fresh semolina.

Place the baking pan in the oven and cook for 6 minutes. Serve warm.