Beghrir
Tender Moroccan semolina pancakes filled with hundreds of tiny holes, cooked on one side and traditionally served with butter and honey.
Ingredients
- 1.5 cups fine semolina
- 1/2 cup all-purpose flour
- 1 tsp active dry yeast
- 1 tsp baking powder
- 1 tsp granulated sugar
- 1/2 tsp fine salt
- 2.5 cups warm water
Instructions
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1
Combine 1.5 cups fine semolina, 1/2 cup all-purpose flour, 1 tsp active dry yeast, 1 tsp baking powder, 1 tsp granulated sugar, 1/2 tsp fine salt, and 2.5 cups warm water in a blender.
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2
Blend on high speed for 2 minutes until the batter is completely smooth and bubbly.
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3
Let the batter rest undisturbed in the blender for 15 minutes until tiny bubbles cover the surface.
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4
Heat a dry non-stick skillet over medium-low heat without adding any oil.
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5
Pour a quarter cup of batter into the center of the skillet without spreading it.
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6
Cook on one side only for 2 minutes until holes cover the surface and the top turns completely matte and dry.