Moroccan baghrir is a type of pancake that is really popular in Morocco. They are usually eaten for breakfast or as a snack. What makes these pancakes unique is their texture – they are made with a combination of semolina flour and all-purpose flour, and yeast is added to the batter, which raises the pancake and creates lots of tiny holes in the surface.
- 500g semolina flour
- 1 tsp active dry yeast
- Oil for cooking
- 4 cups warm water
- 1 tsp salt
- In an electric mixer, place all the ingredients and then ground for 3 minutes.
- When the dough becomes liquid and without granules.
- Coat it for 15 minutes until bubbles form on its surface.
- Over medium heat, lightly oil the surface of the skillet
- Now start cooking your Baghrir Using a ladle to scoop the batter onto the skillet.
You can serve Baghrir with olive oil, honey, or jam.
Moroccan Baghrir is a tasty and distinctive pancake that will wow your family and friends. Try it as a snack or for breakfast to see whether you enjoy it.