Name: Baghrir
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 15 Baghrir
Cuisine: Algerian Food,Morrocan Food,Tunisian Food
Ingredients: Very fine semolina: 300g; Flour: 125g; Lukewarm Water: 630ml; Baking powder: 2 sachets (or 14g); Baker's yeast: 1 teaspoon; Semolina sugar: 1 teaspoon; Salt: One pinch

Cuisine:

20min
Serves 15
Medium

Ingredients

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

Directions

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 :).

Steps

1 Done	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!
2 Done	Mix your Baghrir dough Once all the ingredients have been added to the blender, blend until bubbly.
3 Done	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.
4 Done	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.
5 Done	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!