Baghrir

1. Preparation

Measure 1 cup of semolina and 1 cup of all-purpose flour and set aside.

In a bowl, dissolve 2 teaspoons of active dry yeast in 1 cup of warm water (about 110°F or 43°C).

Add 1 teaspoon of sugar to the yeast mixture to help activate it.

In another bowl, mix the semolina and all-purpose flour thoroughly.

Add the yeast mixture to the flour mixture.

In a separate bowl, mix 1 teaspoon of baking powder and a pinch of salt.

Combine the baking powder and salt mix into the flour mixture.

Add an additional 1 ½ cups of warm water to the mixture and whisk until smooth.

Cover the batter with a clean cloth and let it rest for 20 minutes.

2. Cooking

Heat a non-stick skillet or crepe pan over medium heat.

Once hot, lightly grease the skillet with oil or cooking spray.

Pour 1/4 cup of the batter onto the skillet to form a pancake.

Cook until bubbles form on the surface and begin to pop, about 2-3 minutes.

Do not flip the pancake; it should only be cooked on one side.

Remove the pancake using a spatula and place it on a plate.

Repeat the process for the remaining batter, greasing the skillet as necessary.

Serve warm with honey and melted butter, or a drizzle of syrup.