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.

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