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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 fine semolina, flour, instant yeast, baking powder, salt, and warm water to a blender.
Blend for 1–2 minutes until you get a smooth and lump-free batter.
Pour the batter into a bowl and let it rest for 20–30 minutes at room temperature until bubbles form.
Place a non-stick skillet or griddle over medium heat without greasing.
Stir the batter gently, then pour a ladleful into the center of the hot pan without spreading.
Watch as many small holes appear on the surface. Cook until the top is completely dry.
Once the surface is dry, remove the pancake carefully and place it on a clean towel.
Repeat with the remaining batter, placing each pancake separately until cooled to prevent sticking.
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Use warm, not hot, water to avoid killing the yeast.
Blend the batter thoroughly for a light texture.
Cook over medium heat; high heat may prevent the holes from forming properly.
Do not flip the pancakes.
Why is my Baghrir not forming holes?
Ensure the batter is well-blended and the pan is at medium heat.
Can I use hot water for the batter?
No, hot water can kill the yeast. Use warm water instead.
Why do I only cook on one side?
Baghrir is traditionally cooked on one side to maintain its unique texture.
What can I serve with Baghrir?
Serve with a mix of melted butter and honey, and Moroccan mint tea.
Can I make Baghrir ahead of time?
Yes, but store them separately to prevent sticking.
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