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Adjust Servings:
300g Very fine semolina
125g Flour
630ml Lukewarm Water
2 sachets (or 14g) Baking powder
1 teaspoon Baker's yeast
1 teaspoon Semolina sugar
One pinch Salt
  • 20min
  • Serves 15
  • Medium



Votes: 1

Baghrir is a delicious pancake with lots of little holes, hence its nickname: “pancake with a thousand holes”. The authorship of this recipe is disputed between the Maghreb countries: Morocco, Algeria and Tunisia. The origin of the baghrir recipe is Berber. Indeed, the word “baghrir” means “too sweet” in Tamazight. This pancake is also called Ghrayef in Tunisia or “Hatita” in north-eastern Morocco, among the Rifians.

Cover your Baghrir (or Ghrayef) with honey and treat yourself and your guests!

Discover Msemen, another North African recipe similar to Baghrir but without the holes :).



Place ingredients in blender

Dilute the baker's yeast in a little water. Add your 630ml of warm water and your diluted baker's yeast. Then add your 300g of very fine semolina, 125g of flour, a pinch of salt and the sugar. Don't add the baking powder yet!


Mix your Baghrir dough

Once all the ingredients have been added to the blender, blend until bubbly.


Add the baking powder

If you see lots of little bubbles on the surface of your Baghrir dough, add the baking powder and mix for a further minute. Pass the mixture through a sieve and leave to rest for 15-20 minutes.


Cooking your thousand-hole pancakes

Once your crepe batter is well rested, heat a large frying pan and ladle out the batter so that it covers the entire surface of the pan. Be careful not to be too heavy-handed, as the Baghrir will be too thick.
Baghrir are cooked evenly, i.e. on one side only. As soon as you see small holes forming on the top of the crepe and no more raw batter, your homemade Baghrir is ready.


Your homemade Baghrir are ready!

Repeat the process, placing the Baghrir on a clean cloth to cool. Before serving, drizzle with honey and hot butter. Enjoy your meal!

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