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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Add the semolina, flour, yeast, baking powder, sugar, salt, and lukewarm water to a blender. Blend for about 2–3 minutes until the batter is smooth and slightly liquid.
Pour the batter into a bowl, cover it, and let it rest in a warm place for about 30 minutes.
Heat a non-stick pan over medium heat. Pour a small ladleful of batter into the pan and let it cook on one side only. Thousands of tiny holes should appear on the surface.
Continue cooking the remaining batter without flipping the baghrir.
Mix melted butter with honey and drizzle it generously over the warm baghrir.
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For a richer flavor, use a mix of melted butter and honey as a topping.
Can I use whole wheat flour instead of regular flour?
Yes, you can substitute whole wheat flour, but it may slightly alter the texture.
How do I know when the baghrir is cooked?
The baghrir is cooked when thousands of tiny holes appear on the surface and the batter is set.
Can I make the batter ahead of time?
Yes, you can prepare the batter a few hours in advance and store it in the refrigerator.
What can I serve with baghrir?
Baghrir is traditionally served with melted butter and honey, but you can also enjoy it with jam or Nutella.
Is it necessary to use a non-stick pan?
A non-stick pan is recommended to prevent the baghrir from sticking and to ensure even cooking.
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