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Baghrir

Tender North African pancakes distinguished by hundreds of tiny surface holes that absorb toppings. Made from fine semolina and cooked on one side only.

35 minEasyServes 4220 cal/serving

North AfricanBreakfastStovetop and BlenderVeganVegetarianHalal-friendlyDairy-FreeEgg-FreeNut-FreeSoy-FreeSesame-FreeLow-SodiumPork-FreeAlcohol-FreeNightshade-Free

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Ingredients

  • 2 cups fine semolina
  • 1/2 cup all-purpose flour
  • 1 tsp active dry yeast
  • 2 tsp baking powder
  • 1 tsp granulated sugar
  • 1/2 tsp fine salt
  • 3 cups warm water

Instructions

  1. 1

    Combine 2 cups fine semolina, 1/2 cup all-purpose flour, 1 tsp active dry yeast, 1 tsp granulated sugar, and 1/2 tsp fine salt in a blender.

  2. 2

    Pour in 3 cups warm water and blend on high speed for 2 minutes until completely smooth.

  3. 3

    Add 2 tsp baking powder and pulse twice to incorporate.

  4. 4

    Transfer batter to a bowl and rest for 15 minutes until small bubbles cover the surface.

  5. 5

    Heat an ungreased non-stick skillet over medium heat.

  6. 6

    Ladle batter into the cold or warm pan without swirling and cook on one side until holes form and the top dries completely.

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Questions

What is Baghrir?

Tender North African pancakes distinguished by hundreds of tiny surface holes that absorb toppings. Made from fine semolina and cooked on one side only. This reference files it under North African breakfast: made on the stovetop and in a blender, rated easy and about 35 minutes start to finish.

How much time should I plan for Baghrir?

As written, 35 minutes: 15 of prep and 20 of cooking. The longest single stretch is step 4 (15 minutes): "Transfer batter to a bowl and rest for 15 minutes until small bubbles cover the surface."

Why rest the batter for Baghrir?

Step 4 reads: "Transfer batter to a bowl and rest for 15 minutes until small bubbles cover the surface." The pause in step 4 lets the flour hydrate fully and the bubbles settle, which gives a more tender, even result.

Is there a substitute for yeast in Baghrir?

The entry for Baghrir calls for 1 tsp active dry yeast. In its place: Instant and active dry yeast swap measure for measure. Active dry wants five minutes in warm liquid first, while instant goes straight into the flour.

How long does Baghrir keep?

Blend the base ahead and freeze it for up to a month, then re-blend it briefly before serving. Once assembled it does not keep; the texture goes as it melts, so eat it right away.

Serve it with

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