Morocco · Morocco

Baghrir

Name: Baghrir
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Yield: 4 servings
Cuisine: Morocco
Ingredients: fine durum wheat semolina 200 g; plain wheat flour 50 g; lukewarm water 450 ml; instant yeast 4 g; baking powder 6 g; sugar 10 g; salt 2 g; unsalted butter 25 g; honey 40 g

Semolina pancakes cook on one side, forming a surface of tiny holes.

65 minutes · 4 servings · Easy

Baghrir is named for the bubbles that open across the surface as it cooks, and it is the one Moroccan pancake that is meant to be cooked on a single side. Batter fermented with wild yeast and left over from one day to the next gives a faintly sour lift. It is sold folded in half at the market with the crackled side out, and dressed with whatever is in the bowl.

Ingredients

fine durum wheat semolina200 g
plain wheat flour50 g
lukewarm water450 ml
instant yeast4 g
baking powder6 g
sugar10 g
salt2 g
unsalted butter25 g
honey40 g

Directions

1
Blend semolina, flour, water, yeast, baking powder, sugar and salt for 1 minute. Cover loosely and rest for 30 minutes in a warm place.
Batter is pourable and small bubbles appear.
2
Heat a dry nonstick skillet over medium-low heat. Pour small rounds of batter and cook for 2–3 minutes on one side only. Repeat in batches, adjusting heat so bottoms do not scorch.
Holes cover the surface and all wet batter has set.
3
Cool pancakes separately on a clean rack, not stacked while hot. Melt butter gently, mix with honey and spoon lightly over pancakes to serve.
Pancakes stay soft with open holes rather than sticking together. For storage, refrigerate within 2 hours at 4°C or below; above 32°C, refrigerate within 1 hour.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content