Cookbook | Ingredients | Recipes
Baghrir are a variety of small, spongy pancake or flatbread popular in North Africa, including Algeria. They are made of semolina and/or all-purpose flour, and they are characteristically laced with tiny holes that soak up whatever sauce they are served with. The recipe is quick, simple, and uncomplicated.
- 2½ cups semolina
- ½ cup plain flour
- 15 g instant yeast
- 15 g sugar
- 7 g table salt
- 1 egg
- 4 cups warm water
- ½ tsp baking powder
- Combine the semolina, flour, yeast, sugar, and salt in a bowl.
- Mix in the water and egg until you get a smooth batter.
- Set batter aside, and let rest for 15–20 minutes or until doubled in size.
- Thin with a little water if necessary, then whisk in the baking powder.
- Heat a skillet over medium heat.
- Lightly grease the skillet, then dollop in enough batter to make a few small pancakes.
- Cook the pancakes on one side until the top is covered in holes and fully cooked. Do not flip and cook on the second side.
- Remove baghrir from the pan, and repeat the cooking process with any remaining batter.
- Serve with butter.