Baghrir is a delicious fluffy and spongy “crêpes” full of thousands holes on the surface and eaten for the breakfast or for tea time. Made with a few ingredients: fine durum wheat semolina, yeast and water. Cooked only on one side or on a nonstick pan or tawa. Served with a fragrant mint tea or “café au lait”.
Baghrir is popular in North Africa!
They are also called: Khringo, Ghrayef, Tibouajajin, Korsa and other regions.
300g of fine durum wheat semolina (not couscous)
5g of baking powder
1 teaspoon of caster sugar or brown sugar
Pinch of salt
100g of all purpose flour/plain flour
1 tablespoon of instant yeast (9/10gr)
800ml of lukewarm water (less or more depends of the quality of the semolina)
In a large bowl mix with a spatula, the semolina, flour, salt, baking powder, the sugar and finally the yeast on the top
Pour all the ingredients into a blender (easier and faster).
Add water and start to mix until the batter will be creamy, smooth and unctuous but not too much liquid.
Transfer the batter into a large bowl, cover and set aside until bubbling.
Heat a round small non stick pan on a medium heat.
Use a ladle and pour a small quantity to cover the all surface of the pan (like a crêpe: you can use a crêpiere too for large Baghrirs).
If the all procedure is correct, you can see small bubbles appear on the top of the Baghrir.
Remove form the pan when the all surface is cooked and covered with bubbles (do not flip) and the bottom golden brown.
Transfer the Baghrir on a clean kitchen cloth .
Proceed the same way for the rest of the batter (do not stack the Baghrirs on top of each other but side by side on the top of the kitchen cloth), to allow to cool.
Serve hot with melted butter and warm honey on the top (the texture is light and just delicious).
PS: Recipes vary from families and regions.
Try to use a good quality of semolina (very important).