Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 8
Batter
Serve
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; heavy frying pan; spatula; blender; baking tin or heatproof dish of the size stated in the method; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.
Steps
Blend · About 30 min
- Blend 250 g fine semolina, 80 g plain flour, 500 ml warm water, 4 g instant yeast, 1 tsp baking powder, 15 g sugar, ¼ tsp salt 1 minute until smooth; rest 30 minutes until foamy.
Check: Look for this result: smooth; rest 30 minutes until foamy.
Cook · About 3 min
- Pour small rounds into a dry nonstick pan over medium-low heat. Cook on one side only for 2–3 minutes until top is dry and covered in holes.
Check: Look for this result: top is dry and covered in holes.
Serve · About 5 min
- Warm 60 g honey, 40 g butter together and drizzle over pancakes.
Tips
- Do not flip baghrir; the top sets through steam.
- Judge Baghrir by the texture and doneness signs in its steps. Your pan and heat affect how long Baghrir takes to cook.
Substitutions
- Use maple syrup instead of honey.
Storage
- Get perishable Baghrir into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Baghrir within two days, keeping it covered at 4°C / 40°F or colder.
- Bring cooked Baghrir to 74°C / 165°F, stirring or turning it for even heating. When Baghrir is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
Make ahead
- Measure the dry batter ingredients ahead. Mix the wet batter and give it only the resting time stated in the method; cook Baghrir close to serving.
FAQ
What matters most when making Baghrir?
Do not flip baghrir; the top sets through steam.
What can I substitute in Baghrir?
Use maple syrup instead of honey.
Can I prepare Baghrir ahead?
Measure the dry batter ingredients ahead. Mix the wet batter and give it only the resting time stated in the method; cook Baghrir close to serving.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
